- 4 x 180 g salmon fillets
- Sea salt
- Freshly ground white pepper
- 150 ml double cream
- 60 ml dry white wine or vermouth
- 20 g butter
- 1 spring onion finely sliced
- 1 tbsp dill finely chopped
- 1 tbsp tarragon finely chopped
- 1 tbsp horseradish mustard see notes
- 2 tsp lemon juice
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Pat the skin of the salmon fillets dry with paper towel and then sprinkle the skin with a little sea salt.
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Heat a large, non-stick frying pan over medium-high heat. Add the salmon, skin side down and cook for 4 to 5 minutes or until skin is crisp.
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Season with a little sea salt and freshly ground white pepper, turn and cook, covered for another 2 to 3 minutes for medium or until cooked to your liking.
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Spoon some sauce onto each serving plate and top with the salmon
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Melt the butter in small saucepan and saute the spring onion for 2 minutes, until it is soft.
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Stir in the wine/vermouth, bring to the boil and boil rapidly for 30 seconds.
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Add the cream and reduce to a simmer for 5 minutes.
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Stir in the mustard, fresh herbs and lemon juice and simmer 4-5 minutes, until reduced and slightly thickened.
Serve with steamed asparagus or dressed salad leaves and a crisp potato stack.
You can buy horseradish mustard, alternatively a nice grainy mustard would work well.
I make my own horseradish mustard.
