Tarragon Salmon
by NigellaIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 60 millilitres dry white vermouth
- 1 teaspoon dried tarragon
- 1 teaspoon dried chives
- 1 teaspoon unsalted butter
- 2 teaspoons garlic infused olive oil
- 2 Alaskan, organic or ASC-certified Scottish salmon fillets
- 60 millilitres double cream
- Maldon sea salt flakes (to taste)
- pepper (to taste)
- 1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)
- ¼ cup dry white vermouth
- 1 teaspoon dried tarragon
- 1 teaspoon dried chives
- 1 teaspoon unsalted butter
- 2 teaspoons garlic flavored oil
- 2 Alaskan, organic or ASC-certified Scottish salmon fillets
- ¼ cup heavy cream
- kosher salt (to taste)
- pepper (to taste)
- 1 teaspoon chopped fresh tarragon (or chives or watercress - to serve)
Method
- Pour the vermouth into a cup and stir in the dried herbs. Put to one side.
- 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.
- 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.
- If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.
- Pour the vermouth into a cup and stir in the dried herbs. Put to one side.
- 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.
- 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.
- If desired, add some chopped fresh tarragon or chives to the pan and pour the pale, herb-flecked sauce over the salmon pieces.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsMade it this evening - again. It's one of those dishes when if you are in the mood, it totally hits the spot.
Excellent recipe! Thanks for sharing. It was a hit in my house, even with stepsons who don't care for seafood. Will definitely make again!
I have made this recipe several times using fresh French tarragon & fresh chives. It was absolutely delicious
Love it !! Tarragon cream combo is so delicious. Very underrated tarragon it is, funny Nigella mentioned retro. I want to make this today asap. Thank you Nigella.
I love this recipe! I am sure that I will make it again in the future. But, since I live in Canada, I don't have access to double cream, so I used whipping cream (that's 35% fat content instead of the 48% of the double cream). Also, since I didn't have dry white vermouth, I used a medium dry Xeres (sherry).
This recipe sounds delicious! Will definitely try it with some wild salmon.
I've been making this for several years now....it is a fantastic dish that everyone loves and is so easy! The only slight change I've made is to use medium sherry instead of dry sherry.
Best ever salmon recipe. Thanks Nigella. Made it for friends, mother-in-law, my daughter and her boyfriend and they all asked for the recipe. Delicious :)))
Absolutely great! Loved everything about it. A great fast and easy dish to make.
I tried it and I just loved it ! So did all my friends. It's now one of my favorite recipe ! Thank you Nigella !
It seems so delicious, I'm going to try it :D