Pan fried salmon with creamy tarragon sauce

PREPARATION TIME	15 MINS
SERVES	2 PEOPLE

INGREDIENTS

2x4.5oz (125g) skin-off salmon portions from Bakkafrost
2 tbsp olive oil
2 tbsp butter
1¼ cup (300 ml) double cream
4 tbsp chopped fresh tarragon
2 tbsp chopped fresh dill
6oz (170g) baby sweetcorn
4oz (140g) mangetout
7oz (220g) broccoli
Freshly ground black pepper
Salt

INSTRUCTIONS

STEP 1

For the Salmon, heat the olive oil and butter in a pan and season the salmon with salt and freshly ground black pepper. Lay the 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.

STEP 2

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.

STEP 3

To serve, place the Salmon onto a serving plate and arrange the vegetables alongside. Pour the cream sauce around the edge of the plate.