Ingredients
- Salt and freshly ground pepper
- 24large asparagus stalks, peeled
- 1/4cup fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest
- 1/4cup extra-virgin olive oil
- 1medium shallot, minced
- 1tablespoon minced tarragon
- 1teaspoon Dijon mustard
- Four 6-ounce center-cut skinless salmon fillets
- 1/2pound Boston lettuce or miner’s lettuce, torn into bite-size pieces
Description
5
Food & Wine
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