This is an easy tasty dish that has a wonderful presentation. We use a Locke Duart Salmon from Scotland when wild salmon is not available.
Cooked chilled polenta cut into 4 - 3 inch rounds “see polenta recipe” you must do this first.
Cook polenta and pour into cake pan 1” thick . When chilled, cut with circular cookie cutter or ring mold. Take rounds and grill in oiled sauté pan and keep warm.
Individually reduce all juices by half over medium heat in sauté pans add all together then whisk in honey, mustard and tarragon still reducing over medi- um heat until sauce thickens, set aside.
Season salmon with sea or kosher salt, black pepper and rub with olive oil, sear salmon over high heat for 2 minutes on each side, transfer to baking sheet pan and place in oven for 5 to 6 minutes.
Place a warm polenta disc on each plate and place the salmon fillet on top, spoon sauce so the some excess can drizzle on to plate add arugula salad on top to garnish.