I
It's On A Slab
Guest
Grilled Salmon with Béarnaise Butter
1/4 cup dry white wine
1 tablespoon minced onion
3/4 teaspoon dried tarragon (or 1 tablespoon fresh tarragon, chopped)
5 tablespoons butter, room temperature
Olive oil
Simmer wine, onion and dried tarragon (if using fresh, wait until the
next step) in small saucepan until liquid evaporates, about 2 minutes.
Cool completely.
Mix butter (and fresh tarragon, if you are using fresh) into onion
mixture. Season with salt and pepper.
Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.)
Cut butter into 1/3-inch-thick slices. Bring to room
temperature before continuing.
Spray Salmon fillets with Pam, sprinkle on a little salt and pepper and
place on oiled grill (med/high heat) for 10 minutes per inch thickness
(around 5 minutes per side).
Plate up immediately, and set butter slices on top so that the butter can melt over Salmon.
(Great over pasta and steamed asparagus.)
1/4 cup dry white wine
1 tablespoon minced onion
3/4 teaspoon dried tarragon (or 1 tablespoon fresh tarragon, chopped)
5 tablespoons butter, room temperature
Olive oil
Simmer wine, onion and dried tarragon (if using fresh, wait until the
next step) in small saucepan until liquid evaporates, about 2 minutes.
Cool completely.
Mix butter (and fresh tarragon, if you are using fresh) into onion
mixture. Season with salt and pepper.
Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.)
Cut butter into 1/3-inch-thick slices. Bring to room
temperature before continuing.
Spray Salmon fillets with Pam, sprinkle on a little salt and pepper and
place on oiled grill (med/high heat) for 10 minutes per inch thickness
(around 5 minutes per side).
Plate up immediately, and set butter slices on top so that the butter can melt over Salmon.
(Great over pasta and steamed asparagus.)
