Salmon with Tarragon & Cream Sauce

2 Salmon fillets

Salt and freshly ground pepper to taste

1 Tbsp (15 ml) sunflower oil

½ Small onion, finely chopped

2 Tbsp (30ml) fresh tarragon, finely chopped

4 Tbsp (90ml) thick cream

2 Tbsp (30ml) fresh parsley, finely chopped

Method

1. Preheat the oven to 160 ˚C.
2. Season the salmon on both sides with salt & pepper.
3. Heat the oil in a heavy-duty pan until hot and cook the salmon (skin side up) for 3 minutes until light brown. Turn it over and cook on the skin side for 2 minutes.
4. Place the salmon in an oven safe dish and sprinkle the onion and the tarragon over the fish.
5. Add the cream to the dish and bake for 10-12 minutes until the salmon is cooked.
6. Sprinkle parsley over the dish and serve with boiled baby potatoes.

Pairs perfectly with our Isabella Chardonnay.