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Recipe Of The Week - Salmon Steaks With Avocado And Creme Fraiche Sauce


This recipe doesn’t lack in flavour or ingredients! It is perfect for a superb dinner during the weekend or if you are feeding family or friends. This dish may seem more complicated than many of our other recipes but it still takes a fraction of the time to create compared to many other recipes out there, and yet still contains heaps of gusto and depth!



For the salmon:

  • 6 fresh salmon steaks, weighing approx. 175g each
  • 6 small sprigs fresh tarragon
  • 2 bay leaves
  • 6 dessertspoons white wine
  • salt and freshly ground black pepper

For the sauce:

  • 1 good-size avocado
  • 200ml crème fraiche
  • 1 small clove garlic, peeled
  • 1 tsp sherry vinegar
  • salt and freshly ground black pepper

To serve:

  • bunch watercress or other pretty leave (as a garnish)
  • large green salad

Serves 6



  1. Preheat the oven to 180C
  2. Take a large sheet of foil (approx. 90cm x 60cm) and lay it in a shallow baking tin
  3. Wipe the pieces of salmon with kitchen paper and place each one on the foil. Put a small sprig of tarragon on top of each one along with a piece of bay lead (these ingredients are there simply to perfume the salmon very subtly without altering its flavour). Season with salt and pepper, and finally spoon a dessertspoon of wine over each salmon steak, before wrapping the whole lot loosely in the foil. Make a pleat in the top to seal it. Place the foil parcel on a medium-high shelf in the oven for 20 minutes
  4. Remove the tin from the oven and let the salmon cool inside the foil without opening it
  5. Meanwhile, prepare the sauce. Halve the avocado, remove the stone, then divide into quarters and peel off the skin. Place the flesh in a liquidiser or food processor. Then, using a teaspoon, scrape the avocado skin to remove the last greenest part and add it to the rest
  6. Add the garlic, sherry vinegar and seasoning and blend until smooth
  7. Put the puree in a mixing bowl and fold in the crème fraiche until it is thoroughly blended. Taste to check the seasoning – it may need a bit more vinegar
  8. Cover the bowl with cling film and keep in the fridge until you are ready to serve. This should only be made a few hours in advance to keep the green colour at it’s best
  9. When the salmon is cool, undo the foil and using a sharp knife, ease off the strip of skin around the edge of each steak and discard it. Remove the herbs, then transfer the fish to a serving dish and decorate with small bunches of watercress or other leaves placed in the hollow centre
  10. Serve the sauce and green salad separately


Adding the herbs to your salmon will help to release and add to the flavours of your dish. We have recently celebrated National More herbs Less Salt Day – check out the most beneficial herbs and spices for your health and wellbeing, you’ll be amazed! Simply click here.

“I am not missing the foods I have cut out of my diet.” – Siobhan Hall completed her programme with fantastic and to her, surprising results. Read more about her experience by clicking here.


If you are part of a company and would like to find out more about our healthy eating services please call 0845 533 5302.

If you are an individual and are interested in our 12 week online healthy eating programme you can find out more - here. When you're ready you can login to My Healthy Eating Programme using the login button at the top and entering the code VIP10 into the register now box. The cost of the 12 week programme for an individual is £49.99 and we have corporate rates available upon request.

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Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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