Ingredients
- 1 (5 to 6 pound) whole salmon
- 2 to 3 tablespoons olive oil
- Salt and freshly ground black pepper
- Herbed Butter Sauce, recipe follows
Directions
Preheat oven to 375 degrees F. Preheat a grill to high heat.
To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
Transfer to a warmed platter 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
To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
Stir in 3 tablespoons 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.
Reserve warm.
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By fboyd_9757291
Somerset, NJ
on February 18, 2008
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Tasted like it was made in a restaurant. The salmon was not dry at all. I made this with white rice and the creamed spinach recipe from Emeril. I would make this again!!
By brooketello_8752323
University Plac...
on February 04, 2008
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My husband loves salmon, would have it every night, but I don't care for it that much. So it was what he asked for for dinner tonight. I found this receipe, and it is absouletly wonderful. I ate the whole piece that I made for myself, I normally don't!!!!
By kds999_4863364
GILBERT, AZ
on January 26, 2008
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I grilled our salmon exactly as recommended. The sauce prepartion was simple as long as you have made sauces like this before. If it your first time, be sure to have all prep work done before you begin sauce.
I doubled the sauce receipt and used it over some steamed asparagus and the family went wild!
Read all 13 reviews