Grilled King Salmon with Herb Butter Sauce
- Preparation Time: 20 minutes
- Cook time: 10 minutes
- Yield: 4 servings
- 1 skinless, boneless fillet of King Salmon (1 1/4 lbs)
- 1 Tbsp Parsley, finely chopped
- 1 Tbsp Chives, finely chopped
- 1 Tbsp Tarragon, finely chopped
- 4 oven baked, sun-dried Tomatoes
- Olive Oil
- Salt, to taste
Herb Butter Sauce:
- 1 Tbsp Olive Oil
- 2 1/2 Tbsp Shallots, finely chopped
- 1 cup Tomatoes, seeded, peeled, cut into 1/4 inch cubes
- 2 sprigs fresh Tarragon
- 1/4 cup Heavy Cream
- 1 tsp dried Thyme
- 4 sprigs fresh Parsley
- 3/4 tsp Garlic, finely minced
- 1/2 cup rich Chicken Broth
- 16 Tbsp Butter
- 2 Tbsp White Wine
- Salt and Pepper
Preheat an outdoor grill to high.
Heat the 1 Tbsp olive oil in a heavy saucepan and add the shallots and half teaspoon of garlic. Cook over gentle heat without browning for 7 to 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 and 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 to 3 Tbsp 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 king salmon fillet 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. Grill salmon 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 grilled salmon in center of the sauce, garnish with sun-dried tomatoes, and serve.