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Salmon with Tarragon Cream

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Atlantic Fisheries North


  • 6 Salmon steaks; 3/4 inch thick
  • 4 oz Sliced mushrooms
  • 4 tb Butter; melted
  • 5 fl Double cream
  • 1 ts Lemon juice
  • 1 ts Dried tarragon
  • Salt and freshly ground pepper


Place the salmon steaks in a large, shallow, greased baking dish. Season with salt and pepper. Surround the salmon with the sliced mushrooms. Whisk together the melted butter, lemon juice, tarragon and cream in a bowl. Pour the sauce over the salmon and mushrooms.
Place under a hot grill, 4 inches from the heat source, and grill for 7- 8 minutes. Do not turn! Serve at once, spooning the pan juices over each portion.
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