↞ recipe box start page
Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1 skinless, boneless fillet of 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 tsp 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, and then remove from heat.
Line a saucepan with a sieve and pour tomato sauce into it. Drain, discard parsley and tarragon bundle, and 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. Serves 4.
view more member recipes
GRILLED SALMON
view my recipes
print
save
Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1 skinless, boneless fillet of 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 tsp 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, and then remove from heat.
Line a saucepan with a sieve and pour tomato sauce into it. Drain, discard parsley and tarragon bundle, and 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. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Salmon Ii
by sgre52160
1 1/2 lbs salmon fillets 1/2 tsp lemon pepper 1/4 tsp garlic powder Salt, to taste 1/3 cup soy sauce, packed brown sugar and water 1/4 cup vegetable oil Sprinkle fish with seasonings. Mix to
by sgre52160
1 1/2 lbs salmon fillets 1/2 tsp lemon pepper 1/4 tsp garlic powder Salt, to taste 1/3 cup soy sauce, packed brown sugar and water 1/4 cup vegetable oil Sprinkle fish with seasonings. Mix to
Grilled Salmon I
by sgre52160
2 salmon fillets, about 1 lb each 1/2 cup vegetable oil and lemon juice 4 green onions, thinly sliced 4 tbsp minced fresh parsley 1 1/2 tsp minced fresh rosemary, or 1/2 tsp dried rosemary, crushe
by sgre52160
2 salmon fillets, about 1 lb each 1/2 cup vegetable oil and lemon juice 4 green onions, thinly sliced 4 tbsp minced fresh parsley 1 1/2 tsp minced fresh rosemary, or 1/2 tsp dried rosemary, crushe
Grilled Salmon
by sgre52160
1 1/2 lbs salmon fillets 2 cloves garlic, minced Fresh lemon juice Olive oil Salt and pepper to taste Fresh dill or parsley (optional garnish) Place fillets on plate, skin side down. Pat
by sgre52160
1 1/2 lbs salmon fillets 2 cloves garlic, minced Fresh lemon juice Olive oil Salt and pepper to taste Fresh dill or parsley (optional garnish) Place fillets on plate, skin side down. Pat
Grilled Salmon Alaska
by sgre52160
1/2 cup brown sugar 2 tbsp lemon juice 1/2 cup white wine or sake 1/4 cup soy sauce .5-1 tsp fresh grated ginger (optional) Pinches of fine white pepper 4 tbsp butter, softened 2 pounds salmon
by sgre52160
1/2 cup brown sugar 2 tbsp lemon juice 1/2 cup white wine or sake 1/4 cup soy sauce .5-1 tsp fresh grated ginger (optional) Pinches of fine white pepper 4 tbsp butter, softened 2 pounds salmon
view more member recipes