Great for a light lunch, try this Pan Seared Salmon with Tarragon Cream Sauce recipe to cap off your week care of Chef Aileen Anastacio.

Ingredients:
1 piece salmon fillet, 150-200 grams
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1/2 tablespoon butter
1 tablespoon onion, minced
1 tablespoon tarragon
2 tablespoons red wine vinegar
1 teaspoon all-purpose flour
1/3 cup Carnation Evap
2 tablespoons liquid cream

Directions:
1. Season salmon with salt and pepper.

2. Heat oil in a saute pan on high heat. Sear salmon skin side up.

3. Cook for about 3-4 minutes per side.

4. Transfer on a plate and set aside.

5. Wipe off residue in pan. Then heat olive oil and butter on medium heat.

6. Saute onions, then add tarragon. Add the vinegar. Allow to reduce to half.

7. Add the flour. Gradually add Carnation Evap and cream. Bring to a gently simmer to slightly thicken.

8. Season with salt and pepper.

9. To serve, drizzle some sauce over the salmon fillet. Garnish with chopped tarragon. Serve with salad on the side.

Recipe courtesy of My Favorite Recipes