Grilled Salmon With Herbed Butter Sauce
Ready In: 35 mins
Serves: 10
Ingredients
For the sauce
- 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
For the fish
- 1 (5 -6 lb) salmon fillets
- 2 -3 tablespoons olive oil
- salt and pepper
Directions
- 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.
- Stir in 3 tablespoons cream and half the tarragon.
- 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.
- Reserve warm.
- Preheat oven to 375 degrees. Heat the grill to high heat.
- Season fish with olive oil, salt and pepper.
- Grill on both sides until the fish has grill marks, about 6 minutes per side.
- Remove from the grill and place on a sheet pan and finish in the oven.
- Transfer to a warmed platter and brush with the herbed butter sauce.
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