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Pan fried salmon with creamy tarragon sauce

Pan fried salmon with creamy tarragon sauce

PREPARATION TIME 15 MINS
SERVES 2 PEOPLE
DIETS GLUTEN-FREE

 

INGREDIENTS

  • 2x125g (4.5oz)Skinless Salmon portions from Bakkafrost 
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt
  • Freshly ground black pepper
  • 300ml/1¼ cup double cream
  • 4 tbsp chopped fresh tarragon
  • 2 tbsp chopped fresh dill
  • 170g/6oz baby sweetcorn
  • 120g/4oz mangetout
  • 220g/7oz broccoli

 

INSTRUCTIONS

STEP 1
For the Salmon, heat the olive oil and butter in a pan and season the salmon with salt and freshly ground black pepper. Lay the Salmon skin-side down in the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
STEP 2

For the tarragon sauce, place the cream and fish stock into a pan and bring to a gentle simmer. Reduce the mixture for 4-5 minutes, or until thickened slightly, then stir in the fresh herbs. 

STEP 3

To serve, place the Salmon onto a serving plate and arrange the vegetables alongside. Pour the cream sauce around the edge of the plate.

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