INGREDIENTS

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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