Salmon with Bois Boudran Sauce

Episode 57 - Salmon with Bois Boudran Sauce


  • 150mL Groundnut Oil
  • 50mL Wine Vinegar
  • 85g Tomato Ketchup
  • 1 teaspoon Worcestershire Sauce
  • 5 drops Tabasco Sauce
  • 100g Shallots (chopped)
  • 5g Chervil (finely snipped)
  • 5g Chives (finely snipped)
  • 20g Tarragon (finely snipped)
  • Salt & Ground Pepper
  • 6 Salmon Steaks


  1. Combine the oil, vinegar, a pinch of salt and the freshly ground pepper in a bowl.
  2. Stir with a whisk, then add the ketchup, Worcestershire sauce, Tabasco, chopped shallots and all the herbs.
  3. Adjust the seasoning with salt and pepper and keep at room temp.
  4. Can be kept in an airtight container in the fridge for 3 days.
  5. Heat a little oil in a frypan, add the salmon steaks and fry until cooked through.