[toddpacker]

1 lb salmon fillets
dash salt and freshly ground black pepper
2 tsb butter
1 small onion, finely diced
handfull pack tarragon leaves, chopped, stalks retained
Juice and zest of 2 lemons
2 tsb double cream


Preheat grill to high. Place the salmon fillets skin side down on the grill pan. Season with salt and freshly ground black pepper. Grill for 15-20 minutes until crispy and golden.

Meanwhile, heat the butter in a pan over a low heat. Add the onion, tarragon stalks and lemon zest and cook gently until softened. Add the lemon juice and cream and increase the heat, boil the sauce for 2-3 minutes until it becomes slightly thickened.

Strain the mixture into a clean pan and discard the residue. Place over a low heat and gradually whisk in the butter. Do not allow the sauce to thicken at this point as it may separate.

Place the salmon on four serving plates. Season the sauce with salt and freshly ground black pepper, add the tarragon leaves and serve.

Great served with a green vegetable or a salad.