Grilled Salmon with Herbed Butter Sauce
6 – 8 (5-6 ounce) salmon fillets
2 to 3 tablespoons olive oil
Kosher Salt and freshly ground black pepper
Herbed Butter Sauce, recipe follows
Directions for Salmon
Preheat a grill pan to medium high heat. Rub the salmon with olive oil, salt and pepper. Grill approximately 3-4 minutes per side until desired level of doneness. Transfer to a warm plate 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
Directions for Herbed Butter Sauce:
In a small pan, sweat the shallots in butter. Combine wine, chicken stock, vinegar, and lemon juice. Simmer until volume is reduced by about half.
Stir in 3 tablespoons heavy 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.
Adapted from recipe by Steven T. Magnin
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