Serves: 5
Total Calories: 165

1/2 cup chopped Walla Walla sweet onion
2 tablespoons chopped parsley
8 tablespoons (1/2 cup) butter or margarine
1 teaspoon minced fresh tarragon, or 1/2 teaspoon crushed dried tarragon
2 tablespoons lemon juice
1 (3-pound) Chinook, silver, or sockeye salmon or steelhead fillet
salt and pepper
2 lemon slices
2 sprigs fresh parsley

In a saucepan, cook the onion, parsley, butter, lemon juice, and tarragon over medium-low heat until the onion is tender, about 20 minutes. Brush fish with a small amount of the melted butter mixture to keep it from sticking to the grill, and sprinkle with salt and pepper. Put the fillet, skin-side-up, on a moderately hot grill and cook for 15 minutes. Turn the fillet over and carefully stack onion from the tarragon butter over the fish. Cook for another 10 minutes, basting with butter often. (The fish needs to be turned only once while cooking.) Serve grilled fish on a warm platter garnished with slices of lemon and sprigs of fresh parsley.

Nutritional Facts:

Serves: 5
Total Calories: 165
Calories from Fat: 160

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