Roast Salmon with Tarragon Cream Sauce
Credited to: Lynn Adams
Kcal: 414.0
Serves 4
20 mins prep
10 mins cooking time
Ingredients
- 4 salmon fillets, skinned and pin-boned
- olive oil
- salt and freshly ground black pepper
- 90ml (3 fl oz) Noilly Prat vermouth
- 90ml (3 fl oz) light fish or vegetable stock*
- 110ml (3½fl oz) double cream
- 1 tsp (5g) chopped fresh tarragon
- seasoning
Notes: *Please check our Food and Drink Information for suitable products.
Method
- First make the sauce as it can be re-heated just before serving
- Place the vermouth in a small pan, bring to the boil and reduce to 1 tablespoon
- Add the stock and reduce by half
- Add the cream and simmer until a light coating consistency is achieved
- Add the tarragon and season to taste.Place the salmon fillets on a lightly oiled roasting tray and drizzle with olive oil
- Lightly season with salt and black pepper
- Place in a preheated oven at 220°C/425°F/Gas Mark 7 for approximately 10 minutes, until cooked
- Serve the salmon with the sauce spooned over, potatoes of your choice and a green vegetable.
Nutritional information per serving
Kcal
414
Fat
31.3g
Carbs
1.5g
Protein
24.9g
Fibre
0.1g
