Easy Grilled Salmon With Herbed Butter Sauce

Pasta and seafood lovers will love this!

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

•  cedar plank, approximately 14 inches
•  1 . 5-2 lb. salmon fillet
• 6  tablespoons Dijon mustard
• 6  tablespoons brown sugar
•  salt & freshly ground black pepper

• Herbed Butter Sauce

• 2  shallots, minced
• 1  tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
• 1⁄4 cup  Chardonnay wine (I substitute chicken stock)
• 2  tablespoons  chicken stock
• 1  tablespoon white wine vinegar
• 1  tablespoon lemon juice
• 1⁄4 cup heavy cream
• 1⁄2 cup  packed chopped tarragon leaf
• 2  tablespoons  packed chopped fresh parsley leaves
•  salt & freshly ground black pepper

Directions

1. Soak plank in salted water for 2 hours, then drain. Rinse salmon under cold running water. Pat dry with paper towels. Season with salt and pepper and lay on plank. Spread top and sides with mustard and sprinkle with brown sugar. Heat grill to medium-high. Place plank in the center of the hot grate, away from direct heat. Cover grill and cook approximately 20 to 30 minutes or until thermometer reads 135 degrees. Service salmon right off the plank.
2. To make 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.
3. Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
4. Reserve warm.