Grilled Salmon with Herb Butter
| Yield: | 1 Servings |
| Categories: | Entrees, Main Dishes |
| 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 |
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