| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Main, Dishes | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat an outdoor grill to high. Heat the 1 T. olive oil in a heavy saucepan and add the shallots and half teaspoon of garlic. Cook over gentle heat without browning for 7-8 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/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, 2-3 T. 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 salmon 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. Cook 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 salmon in center of the sauce, garnish with sun-dried tomatoes, and serve. Recipe By : fnkls1@aurora.alaska.edu (SINKEY KELLY L) From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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