How to make it

  • Preheat grill to high. Place the salmon fillets skin side down on the grill pan. Season with salt and freshly ground black pepper. Grill for 15-20 minutes until crispy and golden.
  • Meanwhile, heat the butter in a pan over a low heat. Add the onion, tarragon stalks and lemon zest and cook gently until softened. Add the lemon juice and cream and increase the heat, boil the sauce for 2-3 minutes until it becomes slightly thickened.
  • Strain the mixture into a clean pan and discard the residue. Place over a low heat and gradually whisk in the butter. Do not allow the sauce to thicken at this point as it may separate.
  • Place the salmon on four serving plates. Season the sauce with salt and freshly ground black pepper, add the tarragon leaves and serve.
  • Great served with a green vegetable or a salad.

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