We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Roasted Side Of Salmon With Mustard & Tarragon Cream Sauce
Winter 2011
When purchasing the side of salmon ask your fishmonger to slice a fresh side for you from a whole fish. This way you’ll know it is the freshest they have. Don’t forget to have them debone it as well.
Serves 6
3½ to 4 lbs (1.75 to 2 kg) side of salmon, deboned, skin on
Salt and freshly ground pepper
¼ cup (50 mL) unsalted butter
1 cup (250 mL) shallots, chopped fine
½ cup (125 mL) dry white wine
¾ cup (175 mL) 35% cream
3 tbsp (45 mL) fresh tarragon, chopped fine
1 tbsp (15 mL) grainy style mustard
1 Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2 Place salmon on baking sheet and season generously with salt and pepper. Roast in oven until just cooked through, about 20 minutes.
3 While salmon is cooking, heat butter in a medium saucepan over medium heat. Add shallots and sauté until translucent, not browned, about 8 minutes. Add white wine and reduce for 3 minutes.
4 Add cream and cook over medium-high heat until reduced to sauce consistency, about 12 minutes. Stir in tarragon and mustard, season with salt and pepper.
5 Serve sauce over the whole piece of salmon or serve alongside.
Serves 6
