Grilled Salmon With Herbed Butter Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Origianally from but I saw it in the paper (Star Ledger). Wine and tarragon were the hook for me! Ingredients:
2 shallots, minced |
1 tablespoon butter, unsalted |
1/2 cup butter, unsalted, cold |
1/4 cup chardonnay wine |
2 tablespoons chicken stock |
1 tablespoon white wine vinegar |
1 tablespoon lemon juice |
1/4 cup heavy cream |
1/2 cup tarragon leaf, packed, chopped |
2 tablespoons fresh parsley leaves, packed, chopped |
salt and pepper |
1 (5 -6 lb) salmon fillets |
2 -3 tablespoons olive oil |
salt and pepper |
Directions:
1. For the sauce, in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar and lemon juice and simmer until reduced by half.
2. Stir in 3 tablespoons cream and half the tarragon.
3. Whisk in the cold butter, 1 tablespoons at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
4. Reserve warm.
5. Preheat oven to 375 degrees. Heat the grill to high heat.
6. Season fish with olive oil, salt and pepper.
7. Grill on both sides until the fish has grill marks, about 6 minutes per side.
8. Remove from the grill and place on a sheet pan and finish in the oven.
9. Transfer to a warmed platter and brush with the herbed butter sauce.
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