This is an amazing sauce for freshly barbecued fish - tarragon, lemon and garlic with Dijon mustard. Perfect for a summer evening!
This was very very good. I cut the salmon into four fillets, wrapped them in foil, and baked with a little bit of salt, pepper, and olive oil at 350 degrees F. When they were just barely done, I spread the sauce on them and let it bake some more uncovered so that the sauce just barely browned. - 08 Mar 2008 (Review from Allrecipes USA and Canada)
Company Worthy and Restaurant Quality! Be sure to make your sauce ahead of time to let the ingedients meld. I added more dijon, lemon, and the 4 cloves of garlic made it very garlicky! But it's all good, believe me! I baked the salmon too, only because of thunderstorms here. 400 degrees for 17 minutes - - perfect. Austin, this is one fabulous recipe. - 23 Jul 2008 (Review from Allrecipes USA and Canada)
Very good. Only suggestion I have: make the sauce ahead (a couple of hours if possible) and put in the fridge until ready to serve. - 05 Feb 2008 (Review from Allrecipes USA and Canada)