Irish salmon with a creamy chive sauce

The best way to cook salmon is with a little butter and lemon juice.
A short cooking time also ensures that the best of the flavour is retained. This dish is served with an indulgently creamy sauce, flavoured with either tarragon or chives.

serves 4

4 x 110g/4oz fillets of salmon
2 dsp lemon juice
Salt and freshly ground black pepper
275ml/ ½  pt water
125ml/4floz dry white wine
25g/1oz butter

creamy chive sauce
25g/1oz butter
2-4 dsp dry white wine
150ml/ ¼ pt whipping cream
1 small bunch chives, chopped or 1 sprig of tarragon (leaves only)

Trim the salmon fillets into neat, even sizes, just before cooking, sprinkle with the lemon juice and season well.

Pour the water and wine into a baking tin. Place the salmon fillets skin-side down in the tin, placing a knob of butter on top of each one.

Cover the top of the baking tin tightly with tinfoil and cook for 10-12 minutes at 190 C/Gas Mark 5. Remove the salmon from the tin and serve immediately with the chive sauce.

for the creamy chive sauce
Heat the butter in a shallow pan and add the wine and cream, tarragon or chives. Heat through and simmer for 2-3 minutes, stirring frequently. Serve alongside the salmon.

Tip
Add 2-3 dsp fish stock to the sauce when you add the wine and cream. This will give the dish extra flavour.


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