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Fresh Salmon Fillets wPea-Tarragon Sauce




Source of Recipe


Sainsbury's


List of Ingredients




2x250g packs Sainsbury’s 2 skinless & boneless salmon fillets
15ml spoon olive oil
4 shallots, peeled and finely chopped
100g fresh or frozen peas, cooked
4x15ml spoons crème fraîche
½ fish or vegetable stock cube, made up with 4x15ml spoons boiling water
2x5ml spoons fresh tarragon,chopped, plus 4 sprigs for garnish
salt and freshly ground black pepper
4 lemon slices


Recipe



1. Heat a griddle or frying pan over a moderate heat. Brush the salmon fillets with a little of the olive oil and griddle or fry for 5–6 minutes on each side until cooked through.

2. Meanwhile, heat the remaining oil in a saucepan over a moderate heat, add the shallots and cook gently for 10 minutes, stirring occasionally, until softened but not browned.

3. Add the peas, crème fraîche, stock and tarragon to the shallots, stir to combine, then season to taste. Simmer for 1 minute.

4. To serve , spoon the pea and tarragon sauce on to four warmed serving plates. Top with the cooked salmon fillets and serve decorated with the reserved tarragon sprigs and lemon slices.









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