This refreshingly light and sumptuous recipe is very easy to cook and a sure fire hit with friends. Serves 4


  • 4 Atlantic Salmon Cutlets-Fresh

  • 1 Bunch of Spring Onions (Finely Chopped)

  • 1 Bunch of Fresh Tarragon

  • 1-1/2 cups of good dry White Wine

  • 250mls of light cream

  • 75g Unsalted Butter

  • Light Olive Oil for cooking

  • Salt and Pepper to taste


  • 1.

    Heat frying pan on top of stove top to medium heat be sure not ot make pan to Hot.

  • 2.

    Add butter and Light Olive oil to pan and combine

  • 3.

    Add Salmon to pan skin side down and cook for approx 2-3 minutes

  • 4.

    Reduce heat to low to medium and carefully turn fish using a palate knife

  • 5.

    Cook for further 2-3 minutes no more than that.

  • 6.

    Remove fish from pan and keep warm

  • 7.

    Return pan to Medium heat and add finely chopped Spring Onions to pan cook until just soft.

  • 8.

    Add wine, combine ingredients and reduce by half.

  • 9.

    Salt and Pepper to taste

  • 10.

    Remove pan from heat and add cream, stir until combined and add tarragon (Approx a Tablespoon amount)

  • 11.

    Return fish back to the pan and bring back to Medium Heat

  • 12.

    Bring to a quick boil and cook for one minute further

  • 13.

    Remove Salmon from the pan and place on each plate for serving

  • 14.

    Spoon sauce over each fillet and serve with either Greek Salad or baby new potatoes

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1291kj
  • Fat Total 96g
  • Saturated Fat 35g
  • Protein 84g
  • Carbohydrate 10g
  • Sugar 3g
  • Sodium 1344mg

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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