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TARRAGON SALMON

TARRAGON SALMON

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Serves: 2

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe

I like my salmon almost sushi-coral and cooked for two minutes a side, but if you want yours less pink, then cook for three to four minutes a side and add some water to the vermouth mix, as the longer cooking will make more evaporate. The retro sauce is super comforting both for its speed and its fragrant creaminess.

This recipe is perfect as Spring-time dinner party main course. For more inspiration and dessert ideas including Chocolate Mint Cookies browse Nigella's simple Spring menu ideas. 

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Ingredients

Switch to Cup Measures
  • 60 ml dry white vermouth
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried chives
  • 1 teaspoon unsalted butter
  • 2 teaspoons garlic infused olive oil
  • 2 salmon fillets (125 - 150g each)
  • 60 ml double cream
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)

Method

  1. Pour the vermouth into a cup and stir in the dried herbs. Put to one side.
  2. Heat the butter and garlic oil in a small frying pan in which the two salmon fillets will fit snugly. When it begins to sizzle, add the salmon and cook, hump-side down, for two minutes.
  3. Turn over the salmon, add the vermouth with its herbs and, once it comes to a bubble, cook for a further two minutes. Remove the salmon fillets to a couple of plates and then stir the cream into the pan, seasoning to taste.
  4. If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.

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  • it seems so delicious, I'm going to try it :D

    Posted by Neda2 on 12th May 2012 at 10.35

  • I tried it and I just loved it ! So did all my friends. It's now one of my favorite recipe ! Thank you Nigella !

    Posted by Ally Mihami on 8th Sep 2012 at 20.17