• 1/4 cup plus 2 Tbs. unsalted butter
• 3 Tbs. lemon juice
• 1 tsp. black pepper
• 4 salmon fillets, about 6 ounces each, 1 inch thick
• 2 tsp. dried tarragon, crumbled or 3 Tbs. fresh, minced

Preheat broiler. Melt butter with lemon juice in a saucepan over low heat. Remove from heat and add pepper. Arrange salmon, skin side down, on broilerproof pan. Brush with half of butter mixture. Season with salt to taste. Broil 5 inches from heat source 8-10 minutes, or until fish is no longer pink inside. Stir tarragon into remaining butter mixture and serve over salmon.

Per serving: calories 528, fat 28.3g, 49% calories from fat, cholesterol 212mg, protein 63.8g, carbohydrates 1.9g, fiber 0.2g, sugar 0.8g, sodium 216mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 9.5

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The recommended wines are: Sauvignon Blanc, Gewürztraminer, or Chardonnay.