Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Salmon with Creamy Mushroom & Tarragon Sauce

Salmon with a Mushroom and Tarragon Sauce. When Yellow Tail asked me to create a recipe to pair with their Pinot Noir, I wanted to create something a little different. It’s a misconception that red wine should always go with red meat and chicken. Full bodied and fruity Pinot Noir works brilliantly with Salmon and the heartiness of mushrooms. This salmon dish is so simple and is all cooked in one pan. 

Serves: 4

Prep: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Difficulty: easy



4 salmon fillets
1 tbsp butter
1 tbsp olive oil
2 shallots finely chopped
250g wild mushrooms
2 tsp cornflour
½ tsp Dijon mustard
1 tbsp white wine vinegar
100ml veg stock
250ml crème fraiche
2 tbsp tarragon leaves roughly chopped

Heat the butter in a non-stick pan and add the salmon fillets. Cook for 2 minutes each side then set aside onto a warm plate.

Add the oil and shallots to the same pan and soften for a couple of minutes before adding the mushrooms. Season well. Saute the mushrooms for two minutes.

Mix together the Dijon Mustard, cornflour and a splash of the stock to make a paste. Add this to the shallots and mushroom mixture. Add the vinegar and stir in the stock, followed by the crème fraiche. Bring to a simmer.

Return the salmon fillets to the pan for two more minutes then take to the table sprinkled with the fresh tarragon.

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