Fresh Tarragon With Salmon

Our answer

Nigella's Tarragon Salmon douses coral pink pan-fried salmon fillets with a pan-based cream sauce. The sauce uses dried tarragon, which infuses its bittersweet flavour into dry white vermouth.

We suspect it would be possible to use fresh tarragon instead of dried. As dried herbs can have a more intense flavour you usually need to substitute the dried herbs with a greater volume of fresh. So for this recipe we would suggest using 2 teaspoons of fresh tarragon leaves (very roughly chop the leaves to measure). Taste the sauce before using it and then you can supplement the flavour, if necessary, by sprinkling over some extra chopped fresh tarragon when you serve.