2 skinless wild salmon fillets
2 tbsp tarragon , chopped
2 tbsp flat-leaf parsley , chopped
2 tsp Dijon mustard
2 tbsp white wine vinegar
2 tbsp olive oil
watercress and new potatoes, to serve
Bring a shallow pan of water to a simmer. Drop in the salmon, put a lid on the pan and cook for 5-6 minutes.
Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).
Lift the salmon up and drain.
Serve the salmon with potatoes, watercress and the sauce.