Salmon with Mushroom and Tarragon Sauce

Impress your friends with this salmon dish.

Making Time
30 mins


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


  1. Heat the butter in a non-stick pan and add the salmon fillets.

  2. Cook for 2 minutes each side then set aside onto a warm plate.

  3. Add the oil and shallots to the same pan and soften for a couple of minutes before adding the mushrooms.

  4. Season well. Sauté the mushrooms for two minutes.

  5. Mix together the Dijon mustard, cornflour and a splash of the stock to make a paste.

  6. Add this to the shallots and mushroom mixture.

  7. Add the vinegar and stir in the stock, followed by the crème fraiche. Bring to a simmer.

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


Soft and velvety, with notes of cherries, red berries and a hint of sweet spice.

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