| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Dishes, Main |
1 |
Servings |
INGREDIENTS
|
|
Sauce |
| 1 |
T |
Olive oil |
| 4 |
|
Sprigs fresh parsley |
| 2 1/2 |
T |
Shallots, finely chopped |
| 3/4 |
t |
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 |
T |
Butter |
| 1 |
t |
Dried thyme |
| 2 |
T |
White wine |
|
|
Salt and pepper |
|
|
Salmon |
| 1 |
|
Slab |
|
|
Fillet, 1 1/4 lbs |
| 1 |
T |
Parsley, finely chopped |
|
|
Olive oil |
| 1 |
T |
Chives, finely chopped |
|
|
Salt, to taste |
| 1 |
T |
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
A Message from our Provider:
“Jesus: the human face of God”