PAN FRIED SALMON WITH CREAMY TARRAGON SAUCE

Pan fried salmon with creamy tarragon sauce. This creamy tarragon and dill sauce is the perfect counterpoint for the rich, buttery texture of the pan-fried Scottish Salmon.

Recipe courtesy Bakkafrost Scotland

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 2

Skill level: Easy

Ingredients

2 Scottish Salmon fillets, skin on
2 tbsp olive oil
2 tbsp butter
Salt
Freshly ground black pepper
300ml double cream
4 tbsp chopped fresh tarragon
2 tbsp chopped fresh dill
170g baby sweetcorn, blanched
120g mangetout, blanched
220g broccoli, blanched

Method

• For the Scottish Salmon, heat the olive oil and butter in a pan and season the salmon with salt and freshly ground black pepper. Lay the Scottish 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.
• 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.
• To serve, place the Scottish Salmon onto a serving plate and arrange the blanched vegetables alongside. Pour the cream sauce around the edge of the plate.

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