The secret here is the use of both fresh and dried tarragon. The combination makes the sweet salmon flavor sing.
60ml dry white wine or vermouth
1 tsp. dried tarragon
1 tsp. dried chives or onions
1 tsp. butter
2 tsp. garlic-infused olive oil
2 salmon fillets
60ml heavy cream
1 tsp. chopped fresh tarragon
Pour the wine or vermouth into a jug and add the dried herbs. Set aside.
Heat the butter and oil over a medium heat in a small skillet in which the two fillets will fit snugly. Season the fish and cook for 3-4 minutes per side, depending on the thickness and how you well you like your salmon cooked. Remove from the pan and keep warm.
Add the herby wine to the skillet and let it bubble and reduce a bit, then stir in the cream and reduce everything to a pourable sauce. Serve spooned over the salmon with the fresh tarragon sprinkled on to.