Servings: 4

1 Large filet of fresh salmon or 4 steaks 1 Large filet of fresh salmon or 4 steaks
1 carrot, julienne strips 1 carrot, julienne strips
½ T butter, softened ½ T butter, softened
salt & pepper salt & pepper
1 C evaporated milk or half & half 1 C evaporated milk or half & half
2 tsp dijon 2 tsp dijon
1 T chopped tarragon 1 T chopped tarragon

Slice escalope into the largest diagonal slice about ¼" thick
Put carrot & leek in a pan of boiling water (with salt) & boil 3 to 5 mins or until tender but still firm. Drain, rinse with cold water & drain thoroughly.
Grill salmon steaks. For filets, put butter in non-stick pan. Add filets, salt & pepper to taste, cook very hot until lightly brown, about 1 min. Turn, remove.
Add milk to pan & bring to a boil. Lower heat & stir in dijon, veggies, tarragon, salt & pepper, and heat gently 1 minute.
Spoon sauce & veggies over salmon.
Serve immediately.