This refreshingly light and sumptuous recipe is very easy to cook and a sure fire hit with friends. Serves 4
Heat frying pan on top of stove top to medium heat be sure not ot make pan to Hot.
Add butter and Light Olive oil to pan and combine
Add Salmon to pan skin side down and cook for approx 2-3 minutes
Reduce heat to low to medium and carefully turn fish using a palate knife
Cook for further 2-3 minutes no more than that.
Remove fish from pan and keep warm
Return pan to Medium heat and add finely chopped Spring Onions to pan cook until just soft.
Add wine, combine ingredients and reduce by half.
Salt and Pepper to taste
Remove pan from heat and add cream, stir until combined and add tarragon (Approx a Tablespoon amount)
Return fish back to the pan and bring back to Medium Heat
Bring to a quick boil and cook for one minute further
Remove Salmon from the pan and place on each plate for serving
Spoon sauce over each fillet and serve with either Greek Salad or baby new potatoes
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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