Roasted salmon & broccoli bowl

For ➍ 
4 tbs toasted sesame oil 
2 tbs soy sauce or tamari 
1 tbs rice vinegar 
1 tbs honey 
1 5 cm piece fresh ginger, peeled and finely grated (about 1 tbs) 
1 garlic clove, finely grated 
500 g broccoli, trimmed & cut into florets, thick stems discarded 
2 scallions, trimmed & cut diagonally into 3 cm segments, plus thinly sliced scallions for garnish 
1 tbs olive oil, plus more for brushing the salmon 
salt & black pepper 
4 175 g skin-on salmon fillets 
½ lime, for serving 
sesame seeds, for serving 

Heat oven to 220 °C. Rub the salmon fillet with 1 tbs olive oil and season with salt and pepper on all sides. Set aside. 
Rinse the rice until water runs clear. In a small lidded saucepan, combine the rice, 1 ¼ cups water and 1 tbs olive oil. Season the water to taste with salt and bring to a boil over high heat. Cover and reduce to a gentle simmer over medium-low and cook for 12 to 15 minutes, until the rice is plumped. Remove from heat and let rest, covered, for 5 minutes. Meanwhile, on a large sheet pan, toss the broccoli, red onion and remaining 2 tbs olive oil. Season generously with salt and pepper. Roast in the oven for 15 to 20 minutes, tossing once, until tender-crisp and lightly browned. In a large salad bowl, combine the cooked rice, roasted broccoli and onions. To the same sheet pan, add the salmon fillet skin side down (if present) and roast until just cooked through, 10 to 14 minutes. While the salmon roasts, add the lemon juice, mustard and anchovies to the bowl with the broccoli mixture and toss. Season with salt and pepper to taste. Flake the salmon (discarding any skin) and add to the bowl. Fold in three-fourths of the watercress. Top with the remaining watercress and serve.

Sheet-Pan & salmon & broccoli with sesame & ginger

For ➍ 

4 tbs toasted sesame oil 

2 tbs soy sauce or tamari 

1 tbs rice vinegar 

1 tbs honey 

1 5 cm piece fresh ginger, peeled & finely grated (about 1 tbs) 

1 garlic clove, finely grated 

500 g broccoli, trimmed & cut into florets, thick stems discarded 

2 scallions, trimmed and cut diagonally into 3 cm segments, plus thinly sliced scallions for garnish 

1 tbs olive oil, plus more for brushing the salmon 

salt & black pepper 

4 (175 g skin-on salmon fillets

½ lime, for serving 

sesame seeds, for serving 

Heat the oven to 220°C degrees. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside. 

Place the broccoli florets and 1 ½-inch scallion segments on a sheet pan. Drizzle with 1 tbs olive oil and the remaining 1 tbs sesame oil. Sprinkle with ½ ts salt and ¼ ts black pepper, toss well and roast for 5 m. 

While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
 

Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. 

Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.


Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 m.
 Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
 

+Cook in the air-fryer. Adapt times.

♥︎Sheet-pan salmon & broccoli with sesame & ginger

For ➍
4 tbs toasted sesame oil

2 tbs soy sauce or tamari

1 tbs rice vinegar

1 tbs honey

1 5 cm piece fresh ginger, peeled & finely grated (about 1tbs)

1 garlic clove, finely grated

450 g broccoli, trimmed and cut into florets, thick stems discarded*

2 scallions, trimmed & cut diagonally into 3 cm-inch segments, plus thinly sliced scallions for garnish

1  tbs olive oil, plus more for brushing the salmon

salt & black pepper

4 170 g skin-on salmon fillets

½ lime, for serving

sesame seeds, for serving

Heat the oven to 220°C. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside

Place the broccoli florets* and 1½-inch scallion segments on a sheet pan. Drizzle with 1  tbs olive oil and the remaining 1tbs sesame oil. Sprinkle with ½  ts salt and ¼  ts black pepper, toss well and roast for 5  m.

While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.

Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.

Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12  m.

Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

*Boil or microwave the broccoli until semi-soft, ensuring it does not remain hard. Optionally, add the spring onions and oil for 1 m. Then add the fish and fry for 12-15 m.

♥︎Egg clouds with pancetta, thyme & oregano

For ➍

80 g pancetta*

4 eggs

2 sprigs of thyme

1 ts oregano

2 tbs olive oil

pepper & salt

Preheat the oven to 170°C. Separate the egg whites from the egg yolks. Beat the egg whites until foamy with the thyme, oregano, salt and pepper. Cover an oven tray with baking paper and spoon 4 mounds of meringue onto it. Make a well in each meringue and carefully pour in the egg yolks. Sprinkle with the finely chopped pancetta and place in the oven for 8 m.

Drizzle the eggs with a dash of olive oil and serve. Finish with arugula or another fresh herb if desired.

*Replace the pancetta with smoked turkey bacon or smoked salmon for a heart-friendly version or with spicy chorizo for an extra spicy version.

Salmon & miso butter & spinach

For ➍
25 g butter, at room temperature
25 g miso paste
1 ts finely grated lemon zest
1 ts lemon juice
250 g spinach
2 shallots
1 clove of garlic
4 tbs oil
salt
4 salmon fillets (150 g each)

Mix the soft butter with the miso paste, the finely grated lemon zest and the lemon juice into a smooth paste. [Put in the center of a piece of cling film. Roll up the foil tightly to form a roll, and twist the sides like with a toffee.]* Cool in the refrigerator.
Clean the spinach, wash the leaves and drain in a colander.
Peel and chop the shallots and garlic clove. Heat 1 tbs of oil in a large saucepan and sauté the shallot and garlic until translucent. Add the spinach. Sprinkle with salt and spoon the spinach leaves until shrunk. Add a little more salt if necessary.  Keep the spinach warm.
Grill the salmon fillet strips over hot coals or fry them in a non-stick pan in 3 tbs of oil.  Allow 3 to 4 m per side**.  Season the grilled or fried salmon with salt and put miso butter on top.
Serve the salmon on a bed of spinach. Serve with glass noodles or soba noodles. ***

*Optional
**The salmon will be glassy inside. If preferred, cook it for 1-2 m longer. 

Alternatively, marinate the salmon in a mix from miso paste, soy sauce, mirin, sesame oil, fresh garlic, ginger powder & honey. In a cast iron skillet fry the salmon with the non-skin part facing down for 1 m. Then flip salmon over and bring the cast iron into the oven and bake for 8-11 m (depending on thickness of salmon)Send salmon into the oven directly and bake for 11-15 minutes (depending on thickness of salmon). Or bake salmon in the oven directly bake for 11-15 minutes (depending on thickness of salmon). You can mix half of the marinate with 1or 2 tbs of water, boil for a m, and glaze the salmon with it, instead of using the miso butter. 

***Add some sauce to the noodles to spice them up.

Thai fish soup

For ➍
1 tbs cooking oil
1 clove garlic, finely minced
1 ts fresh ginger, grated
¼ red onion, thinly sliced
½ red chilli pepper, sliced (optional)
1 stalk lemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)*
4 kaffir lime leaves, torn (substitute with peel of lemon or lime)*
40 cl can coconut milk
2 dl vegetable broth
juice of ½ lime
1 tbs fish sauce
175 g shrimps, peeled & deveined
220 g salmon, cut into 2.5 cm chunks
assorted vegetables, such as spinach, snow peas, kale, tomatoes, bell pepper, etc.
1 tbs minced cilantro/coriander

In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chilli pepper, lemongrass, kaffir and gently cook for about 2 m to release the aromas and flavors.
Pour in the coconut milk and broth and let simmer for 15 m. Remove the lemongrass, kaffir (or the lemon/lime peel if using)* and discard. Season broth with fish sauce and lime juice to taste.
Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 m or until the shrimp and salmon is cooked through.
Add 250 g cooked dried rice noodles to turn the soup into a light dish.

*When substituting with the peel of a lemon or lime, use a vegetable peeler to get thin strips of peel  and give each strip a good bruising or twist to release the oils.
**Eventually, add some fresh tomatoes, cut into wedges.

Salmon poke tower

For /➊➋➌➍➎➏➐➑➒➓/
raw salmon in pieces, marinated with soy sauce & sriracha mayo
pieces of avocado
seaweed salad
cooked edamame
sliced spring onion
mix of sesame & poppy seeds

Place the ingredients in the ring. Press each layer well. Create a layer with
rice,
cucumber,
marinated salmon,
avocado,
seaweed salad,
edamame beans,
spring onion.
Squeeze a strand of sirarcha mayo over the ingredients.
Sprinkle with mix of sesame and poppy seeds.
Serve.

Smoked salmon & pea lemon risotto

For ➋-➌ 

2 tbs extra virgin olive oil, plus extra for drizzling 

1 small onion, finely chopped 

1 garlic clove, crushed 

200 g Arborio rice 

10 cl dry white wine 

80 cl fish stock 

1 mug (120-150 g) frozen peas, defrosted 

125 g smoked salmon 

1 lemon, zest & juice 

small bunch dill, finely chopped* 

freshly ground black pepper 

1 tbs cream cheese or mascarpone****

  

Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 m, until soft but not coloured. 

 Add the rice and stir well to coat in the oil. Cook for 2 m, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. 

Add a ladleful of stock and stir until the liquid is absorbed completely.** 

Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 m. ** 

Add the peas with the final ladleful of stock and allow them to heat through.*** 

 Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. ****

Drizzle over a little olive oil, season with pepper and serve. 

*When using dried dill, mix a heaped tbs with 1 tbs olive oil, and let it stand for 10 m. Mix with salmon, to spread the taste

**Use an alternative easier method.

***When using g the alternative, drop in the peas 5 m before the rice is ready.

****[Stir if wanted 1 tbs cream cheese or mascarpone through the lemon juice and lemon zest].

Cod with spinach, shallots, smoked salmon & Blanche du Hainaut

For ➋

800 g cod fillets 

4 tbs olive oil 

15 cl Dupont Blanche, Hainaut white beer

500 g spinach 

4 shallots, chopped 

100 g butter 

100 g smoked salmon, cubed

400 g potatoes 

1 bunch of chives 

25 cl fresh cream 

1 egg

Bake the cod fillets slightly in olive oil. Bake for 10 m in the oven at 180 ° C. 

Deglaze with white beer and simmer for 1 m.. 

Meanwhile, stew the spinach leaves cooked and shallots briefly in 50 g of butter . Add the smoked salmon into cubes increased. 

Boil and mash the potatoes. Add a bunch of chopped chives and warm cream to the puree.  Mix well and season with salt and pepper, then add the egg and 50 grams of butter.

Serve.

Braised fennel with lemon

For ➋ or ➍ (as side dish)

3 fennel bulbs, quartered

15-25 cl water**

8 cl olive oil

2 ts ground fennel seeds

2 tbs freshly squeezed lemon juice* 

1 tbs chopped fennel fronds

Arrange the fennel in a large skillet. Add enough water to the pan to come at lease halfway up the sides of the fennel. **

Drizzle the fennel with the olive oil, sprinkle with the fennel seeds and season with salt and freshly ground black pepper. 

Bring the fennel to a simmer, cover and cook over medium heat, shaking the pan every now and then, until the fennel is tender, 20-30 m.** 

Remove the lid for the last few m of cooking to allow the liquid to reduce and thicken. 

Stir in the lemon juice* and fennel fronds. 

Serve the fennel drizzled with the thickened cooking liquid. 

Serve with roasted chicken, grilled halibut or salmon, grilled or roasted meats. 

*Use fresh blood orange juice instead.

**Chop the fennel, add 4 tbs blood orange juice, 2 tbs olive oil, cover and cook in the microwave (about 7 m for 500 g fennel). Serve with cherry tomatoes and fregola, and roasted salmon.

Salmon in lime broth

For ➋

30 cl chicken or vegetable stock*

1 lemongrass stalk, trimmed, peeled, white part finely sliced 

2 shallots, peeled, finely sliced 

1 mild fresh red chili, finely sliced 

100 g mushrooms (oyster mushrooms or fresh shiitake), finely sliced 

1 ts sugar** 

1 tbs vegetable oil 

2 150 g fresh salmon fillets, with skins, bones removed 

sea salt & freshly ground black pepper 

100 g (baby) spinach leaves 

1 tbs (Thai) fish sauce 

1 tbs fresh lime juice 

Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms*** and sugar. Reduce the heat. Simmer for 10 m. ***

Meanwhile, heat the oil in a frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp. Turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper. 

Boil the spinach in the hot broth for 5 s, remove with a slotted spoon and arrange in warmed shallow soup bowls. 

Place the salmon on top. 

Add the fish sauce and lime juice to the broth, and spoon it around the salmon.

* Use a miso based broth instead (use 1 tbs miso paste for 30 cl water)

** Optional

*** Add mushrooms for the last 3-4 m for a meatier mushroom

Salmon fillet with beech mushrooms & green risotto

For ➍ 

150 g white & 150 g brown beech mushrooms (shimeji mushrooms) 

4 pieces  salmon with skin

300 g risotto rice

1 l stock

1 tsp turmeric 

100 g frozen peas 

1 bunch parsley or chervil, finely chopped 

2 tbs ground Parmigiano 

1 shallot 

olive oil 

3 lumps butter 

1 onion, cut 

5 cloves of garlic, sliced 

Fry the onion and 2 cloves of garlic in the oil for a few m. Add the rice and make sure it is well mixed with the oil. Extinguish with a dash of wine and let the alcohol evaporate. Add the stock, pepper and turmeric and simmer under the lid over a low heat for 15 m. Add the frozen peas and let it cook for a further 5 m. Add the finely chopped parsley or chervil along with the cheese and the knob of butter to the rice, heat well and season if necessary. 

Cut the feet of the beech mushrooms because they are tough, but use the stems. Heat the oil and fry the shallot and 3 cloves of garlic. Add the mushrooms and cook for 5 m. Add pepper and salt.

Season the salmon with salt and pepper. Heat the oil with the butter and fry the salmon skin side down in the pan for a few m. Brown the salmon briefly and firmly on the other side. The salmon can still be pink on the inside, but salmon that has been baked for too long is dry. 

Spoon rice in a deep plate, then dress the salmon and mushrooms. Finish with parsley, chervil and possibly violets.

Quiche with fennel & smoked salmon

For ➍

150 g smoked Atlantic salmon strips 

1 fennel 

200 g snack tomatoes 

1 roll puff pastry 

100 grated Emmenthal cheese 

1 dl milk 

4 eggs 

1 tbs butter 

1 ts dill black pepper & salt 

140 g arugula, lamb's lettuce, beetroot 

2 tbs olive oil 

1 tbs white wine vinegar

Cut the fennel in 2. Remove the hard core and cut into strips.

Cut the snack tomatoes into 2.

Preheat the oven to 180 ° C.

Melt the butter in a pan and stew the fennel for 5 m. Season with salt and pepper.

Break the eggs and mix in the milk. Season with salt and pepper.

Place the puff pastry with baking paper in a cake tin. Press the edges well and remove the excess dough. Prick the pastry base several times with a fork.

Divide the fennel over the puff pastry and sprinkle with the grated cheese. Divide the salmon strips over it and cover with the egg mixture. Place the halved tomatoes on top, cut side up. Sprinkle with the dill and place 45 m in the preheated oven.

Mix the olive oil with the white wine vinegar and season with salt and pepper. Mix into the salad mix.

Cut the quiche into wedges and serve with the salad.

Salmon with lentils & sweet potato salad & orange dressing

For ➍
4 salmon fillets, skinless, 500 g
1 ts chilli powder
1 ts salt
salad:
160 dry lentils, boiled, drained
400 g sweet potatoes, in cubes of 2x2cm
1 red chili pepper, finely chopped
1 tbs olive oil
80 g rucola
150 g feta
salt
orange dressing:
3 tbs butter
1 shallot, finely chopped
1 orange, grated zest & juice
2 tbs apple vinegar

Prepare salad.
Preheat oven to 200 ° C. Place sweet potato cubes on baking tray. Sprinkle with olive oil, salt and chili pepper. Bake 20 m.
Mix sweet potatoes with the lentils, rucola and feta in a large bowl.
Prepare orange dressing:
Melt butter, and stir until golden brown. Grate zest of ½ orange and add the juice of the whole orange. Add vinegar and remove pan from the heat.
Prepare salmon. Rub the salmon with chili and salt. Bake 6-7 m on one side over medium heat 1- m on the other side.
Serve the salmon with lentil salad and orange dressing.

Oven-roast salmon with fennel

For ➍
4 pieces salmon fillet
1 kg fennel
800 g potatoes
50 g Parmigiano
garlic paste
thyme
pepper & salt
fleur de sel

Peel the potatoes and cut into slices.
Cut the fennel into slices and finely cut the fine greenery from above. Keep this separate.
Boil or steam the fennel and potatoes until done.
Mix the fennel with garlic paste, pepper, salt and thyme.
Arrange the fennel in a baking dish and place all the slices of potato on top. Season with pepper and salt.
Sprinkle the grated Parmigiano and the green of the fennel over it.
Then place the salmon fillets on the grated cheese, season with pepper and fleur de sel and place in a preheated oven at 225° C under the grill.*
Try to have a crispy exterior and tender fish meat.

*Or grill the salmon separately.

Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Lemon herb salmon & zucchini

For ➍
4 zucchini, chopped
2 tbs olive oil
salt & freshly ground black pepper
2 tbs brown sugar, packed
2 tbs freshly squeezed lemon juice
1 tbs Dijon mustard
2 cloves garlic, minced
½ ts dried dill
½ ts dried oregano
¼ ts dried thyme
¼ ts teaspoon dried rosemary
4 salmon fillets
2 tbs chopped fresh parsley leaves

Preheat oven to 200°C. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 m.
Serve immediately, garnished with parsley, if desired.

Salmon rolls

For ➊➋ rolls
for 12
1 cucumber, washed & unpeeled
5 cl (sushi) vinegar
6 tbs herb goat's cheese
4 slices smoked salmon
dill
salmon eggs*

Cut long strips of cucumber with a peeler. Leave the peel on.
Marinate the cucumber strips for a moment in the vinegar.
Dry the cucumber strips and cover them thinly with cheese. Place small strips of smoked salmon on them.
Roll up nicely.
Decorate the salmon roll with a sprig of dill. Some salmon eggs give the snack a festive touch. Serve on a plate or on a toast.

*Use imitation fish eggs made from seaweed.
**Make this salmon roll in advance. Keep the snacks in the refrigerator on a plate with paper towels. Just before serving you finish the bite with a leaf of dill.

Quick Japanese marinated salmon

For ➋
2 salmon fillets 150 g each
1 tbs soy sauce
3 tbs mirin
1 tbs sake
½ tbs oil

Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinate overnight (or minimum 3 h).
Heat ½ tbs oil in a non stick pan over medium heat*.
Add salmon skin side down, cook for 2 to 3 m until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 m, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

*Be careful to ensure you cook it over medium heat and no higher - because of the sugar in the mirin, if you cook it on too high a heat the sugar will burn before the inside has been cooked.
**Other method: to broil/grill, preheat the broiler/grill on high. Use the oil to grease a tray, then place the salmon on it and place under the broiler/grill (about 5 inches / 15 cm from the heat source) until cooked to your liking. The general rule of thumb is 10 m per 2.5 cm thickness of the fillet (measure the thickest part of the fish).

Japanese style poached salmon

For ➍
600 g skinless salmon filets
150 g portobello mushrooms, finely chopped
3 tbs finely chopped yellow onions
20 cl mirin, sake or dry white wine (or add some water)
15 cl heavy cream*
2 tbs butter*
1 tsp fresh (or ¼ tsp dried) tarragon, finely chopped
¾ tsp salt
¼ tsp pepper

Rinse salmon and pat dry with a paper towel. Cut filet into 4 equal portions.
In large skillet, arrange mushrooms and onions covering bottom of pan. Place salmon pieces on top.
Pour sake and water over salmon and bring to a boil over medium-high. Cover, reduce heat to medium-low and gently simmer 3-5 m or only until salmon is slightly undercooked. Remove salmon from pan, transfer to a plate, cover with tin foil, and set aside.
Increase heat to medium-high and continue to boil mushrooms and onions until the liquid has reduced to 40 cl.
Add any extra juices from salmon plate, stir in heavy cream*, butter*, tarragon, salt, and pepper. Reduce heat to medium and continue to cook 10-15 m until liquid has reduced to 10 cl. Season with salt and pepper to taste. Remove sauce from heat and set aside.
Transfer salmon to individual serving plates, spoon mushroom reduction sauce on top of salmon. Serve immediately.

*Omit cream and butter.