This is sort of a guest blog. I’ll do the typing, but someone else is cooking this one.

I can not cook meats like my husband. I just don’t have the ability to patiently wait for things to sear. I always feel paranoid that I will burn something, and so I touch, I poke, I open the oven. I just can’t leave well enough alone.

For future reference, if there is a meat dish on this blog, my husband will have cooked it. I love him for that. He doesn’t just say, “Go ahead, honey, I believe in you.” He makes what I do physically possible. Being a quadriplegic can be hard, but not generally when he is around. We are a symbiotic team, and I am so grateful for his hands and patience and support.

This dish is a crowd pleaser. So very simple. So VERY tasty. It even looks terribly fancy! Serve it up for your next party or weeknight dinner, it is quick and will satisfy every time.

For people who do not like fish, the lemon zest cuts that fishiness a bit; although, I bet this rub would be excellent on chicken or pork chops as well.

The NUTS and BOLTS

• (4 or 5) 4.5 oz Salmon Fillets
• 3 lemons
• 4 oz Fresh Tarragon (approx. a large handful)
• Kosher Salt
• Fresh Ground Pepper

WHAT TO DO WITH IT ALL

First thing to do is de-stem your tarragon. Strip all of the leaves off and mince. Put this aside in a tiny bowl. Add a good pinch of kosher salt to the bowl as well. Zest the lemons with a microplane and muddle with the herbs and salt until the zest releases some of its oil and the whole mixture gets sort of clumpy.

Preheat your broiler on high. Place Salmon fillets on a baking sheet covered in foil. Grind fresh pepper over the fillets and then spread the tops with your zest and herb mixture. Broil for 10 minutes until the top of the salmon starts to brown and fish flakes with a fork.

May serve with lemon slices for garnish.

MONKEY METER

The eldest loves fish to start with, so this wasn’t a hard sell. She did prefer this herb/zest mix over other methods we have used to season before. 5 of 5

The Twinkies ate their salmon flaked up in quinoa pilaf and actually applauded! 4.5 of 5

All the grown-ups loved it. The only comment was perhaps a bit salty. I may have put a bit of a heavy pinch. Next time I will adjust. 4.5 of 5