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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
(5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
Preheat oven to 375 degrees F. Preheat a grill to high heat.
To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
Transfer to a warmed platter and brush with Herbed Butter Sauce.
Herbed Butter Sauce:
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper
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.
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.
Reserve warm.
Serves 8-10
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Grilled Salmon with Herbed Butter Sauce
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
(5 to 6 pound) whole salmon
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
Preheat oven to 375 degrees F. Preheat a grill to high heat.
To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
Transfer to a warmed platter and brush with Herbed Butter Sauce.
Herbed Butter Sauce:
2 shallots, minced
1 tablespoon unsalted butter, plus 1/2 cup cold unsalted butter
1/4 cup Chardonnay
2 tablespoons chicken stock
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 cup packed chopped tarragon leaves
2 tablespoons packed chopped parsley leaves
Salt and freshly ground black pepper
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.
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.
Reserve warm.
Serves 8-10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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