Organic Salmon Fillet with Tarragon and Bean Sprout Sauce

Organic salmon fillet with a tarragon and bean sprout sauce!

How to make it:

Finely chop some fresh tarragon and a shallot, and crumble in a small organic chicken bouillon cube. Put it all in a saucepan with three glasses of water and two glasses of white wine. Bring to a boil.

Then add a clove of garlic, some fresh ginger, a few tablespoons of white wine vinegar (a good sauce always needs some acidity), and a splash of Tabasco for a little kick. Pour in some cream and let it simmer gently.

Normally, you'd blend this all together (with about 3 tablespoons of butter), and then strain it for a silky texture. But since I’m on location without a blender, I just strain directly.
Want a light foam on top? Hit it with a hand blender right before serving.

Now add the bean sprouts and let them simmer for just a couple of minutes, they should still have a nice crunch!

Pan-sear the salmon skin-side down for a few minutes, then flip and cook for another 4–5 minutes. Let it rest outside the pan for about 5 minutes so the center stays beautifully pink.

Spoon the sauce over the salmon and enjoy!

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