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The Cook Book

Slow roasted salmon with tarragon mustard cream

Fast and Healthy Dinner suitable for everyday and for special occasions

Total time
30 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 1 12 lbs Atlantic Salmon
  • 2 Tablespoons Tarragon finely chopped
  • 2 Tablespoons Mustard
  • 1 Cup Heavy Cream
  • 1 Pinch Sea Salt
  • 1 Pinch Black Pepper cracked
  • Preheat oven 275 degrees Fahrenheit.
  • Slice salmon in half, crossways. Rub generously with salt and pepper. Place salmon on a baking tray in the oven for 20 minutes for medium rare.
  • In a small saucepan, heat cream on medium high heat about 5 minutes or until milk starts to bubble. Turn heat to medium low. Add mustard and whisk occasionally till mixture thickens to a sauce consistency, about 5 minutes.
  • When salmon is ready, divide the fish into four portions. Stir in fresh tarragon to mustard sauce and spoon over salmon just before serving
  • Cook’s tip: Serve with arugula salad

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