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Roasted salmon & green beans with tarragon cream
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200g trimmed fine green beans
2 Scottish salmon fillets
6 strands saffron
2 tsp olive oil
1 shallot, finely chopped
1 tbsp double cream
1/2 tsp English mustard
1 tsp finely chopped fresh tarragon
1. Preheat the oven to 180ºC, gas mark 4. Using a steamer set over a pan of boiling water, steam the green beans for 15 minutes, or boil until just tender.
2. Meanwhile, season the salmon on a foil-lined baking tray and roast for 15 minutes, or until cooked through and opaque. Pour 120ml just-boiled water over the saffron and set aside.
3. In a medium frying pan, warm the oil over a medium heat. Sauté the shallot for 1 minute until soft, then pour in the saffron water. Reduce the heat to low and whisk in the cream, mustard and tarragon. Add another 1 tbsp water and simmer for 4-5 minutes, whisking occasionally, until slightly thickened. Season.
4. Divide the sauce and beans between 2 plates, top with a salmon fillet and season with black pepper to serve.
Cook’s tip This recipe works with any seasonal vegetables, cooked until tender, and with fish fillets such as cod, haddock, pollock or coley. Mix and match according to what’s available. It also works with pork, chicken or veal escalopes. Adjust cooking times to ensure they are thoroughly cooked.
Typical values per serving:
1202 mg omega 3/ 1 of your 5 a day/gluten free/high in omega 3
This recipe was first published in April 2021.