Grilled Salmon with Herb Butter
- Sauce:
- 1 tb Olive oil
- 4 Sprigs fresh parsley
- 2 1/2 tb Shallots -- finely chopped
- 3/4 ts Garlic -- finely minced
- 1 c Tomatoes, seeded, peeled --
- In 1/4" cubes
- 2 Sprigs fresh tarragon
- 1/2 c Rich chicken broth
- 1/4 c Heavy cream
- 16 tb Butter
- 1 ts Dried thyme
- 2 tb White wine
- Salt and pepper
- Salmon:
- 1 Slab
- Fillet -- 1 1/4 lbs
- 1 tb Parsley -- finely chopped
- Olive oil
- 1 tb Chives -- finely chopped
- Salt -- to taste
- 1 tb Tarragon -- finely chopped
- 4 Oven baked, sun-dried
- Tomatoes
- Skinless, boneless salmon
Preheat an outdoor grill to high. Heat the 1 T. olive oil in a heavy
saucepan and add the shallots and half teaspoon of garlic. Cook over
gentle heat without browning for 7-8 minutes. Add tomatoes and salt and
pepper to taste. Tie sprigs of parsley and tarragon into a bundle, and
add. Add chicken broth and bring to a boil. Cook about 30 seconds, then
remove from heat. Line a saucepan with a sieve and pour tomato sauce into
it. Drain, discard parsley/tarragon bundle, set aside tomato pulp. Bring
liquid to a boil, and add cream. Cook over moderately high heat, stirring
constantly, about 3 minutes. Add butter fairly rapidly, 2-3 T. at a time,
stirring constantly. Cook until butter is melted and sauce is smooth. Add
the tomato pulp, remaining garlic, thyme and wine. Bring to simmer, then
remove from heat. Cut salmon cross-grain into four equal pieces. Brush
lightly on both sides with olive oil, and sprinkle with salt and pepper.
Brush grill with olive oil. Cook about one minute. Turn salmon a
quarter-turn, and cook another minute. Turn over, and repeat, extending
cooking time to taste. Reheat sauce and add chopped parsley, chives and
tarragon. Bring to a simmer, stirring. Spoon portions of the sauce onto
heated dinner plates. Place salmon in center of the sauce, garnish with
sun-dried tomatoes, and serve.
Recipe By : fnkls1@aurora.alaska.edu (SINKEY KELLY L)
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
saucepan and add the shallots and half teaspoon of garlic. Cook over
gentle heat without browning for 7-8 minutes. Add tomatoes and salt and
pepper to taste. Tie sprigs of parsley and tarragon into a bundle, and
add. Add chicken broth and bring to a boil. Cook about 30 seconds, then
remove from heat. Line a saucepan with a sieve and pour tomato sauce into
it. Drain, discard parsley/tarragon bundle, set aside tomato pulp. Bring
liquid to a boil, and add cream. Cook over moderately high heat, stirring
constantly, about 3 minutes. Add butter fairly rapidly, 2-3 T. at a time,
stirring constantly. Cook until butter is melted and sauce is smooth. Add
the tomato pulp, remaining garlic, thyme and wine. Bring to simmer, then
remove from heat. Cut salmon cross-grain into four equal pieces. Brush
lightly on both sides with olive oil, and sprinkle with salt and pepper.
Brush grill with olive oil. Cook about one minute. Turn salmon a
quarter-turn, and cook another minute. Turn over, and repeat, extending
cooking time to taste. Reheat sauce and add chopped parsley, chives and
tarragon. Bring to a simmer, stirring. Spoon portions of the sauce onto
heated dinner plates. Place salmon in center of the sauce, garnish with
sun-dried tomatoes, and serve.
Recipe By : fnkls1@aurora.alaska.edu (SINKEY KELLY L)
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
