- 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
Pat the skin of the salmon fillets dry with paper towel and then sprinkle the skin with a little sea salt.
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.
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.
Spoon some sauce onto each serving plate and top with the salmon
Melt the butter in small saucepan and saute the spring onion for 2 minutes, until it is soft.
Stir in the wine/vermouth, bring to the boil and boil rapidly for 30 seconds.
Add the cream and reduce to a simmer for 5 minutes.
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.