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Preheat an outdoor grill to high. Heat the 1 Tbsp olive oil in a heavy saucepan and add the shallots and half teaspoon of garlic. Cook over gentle heat
without browning for 7 to 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 and 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 to 3 Tbsp 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 king salmon fillet 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. Grill salmon 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 grilled salmon in center of the sauce, garnish with
sun-dried tomatoes, and serve. Serves 4.
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