Grilled salmon steaks with tarragon sauce

Yield: 1 servings

Measure Ingredient
4 \N 175 g; (6oz} salmon steaks
15 grams St Ivel Gold Light; (0.5oz)
15 grams Plain flour; (0.5oz)
300 millilitres Semi-skimmed milk; (0.5pt)
15 \N Ml; (1-2tbsp) chopped, (15 to 30)
\N \N ; fresh tarragon
\N \N OR
5 \N Ml; (1-2tsp) dried, (5 to 10)
\N \N ; tarragon
50 grams Reduced-fat Cheddar cheese; finely grated (2oz)
\N \N Salt & freshly ground black pepper
\N \N Fresh tarragon sprigs and orange or lemon; to garnish
\N \N ; wedges


Grill the salmon steaks under a preheated medium grill for about 5 minutes each side, turning once, until the fish is just cooked and the flesh is just beginning to flake.

Meanwhile make the tarragon sauce. Place the St Ivel Gold Light, flour and milk in a saucepan. Heat gently, whisking continuously , until the sauce comes to the boil and thickens. Simmer gently for 3 minutes, whisking.

Remove the pan from the heat.

Stir in the tarragon, cheese and seasoning and mix well. Adjust the seasoning before serving.

Serve the grilled salmon steaks with the tarragon orange or lemon wedges.

Serve with a selection of seasonal vegetables.

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