Grilled Salmon with Herb Butter Recipe

Free Recipe Grilled Salmon with Herb Butter

Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Grilled Salmon with Herb Butter Recipe

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

Grilled Salmon with Herb Butter Preparation

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

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