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Ingredients:
1 skinless, boneless fillet of King Salmon (1 1/4 lbs.)
1 Tbsp Parsley, finely chopped
1 Tbsp Chives, finely chopped
1 Tbsp Tarragon, finely chopped
4 oven baked, sun-dried Tomatoes
Olive Oil
Salt, to taste
Sauce Ingredients:
1 Tbsp Olive Oil
2 1/2 Tbsp Shallots, finely chopped
1 cup Tomatoes, seeded, peeled, cut into 1/4 inch cubes
2 sprigs fresh Tarragon
1/4 cup Heavy Cream
1 tsp dried Thyme
4 sprigs fresh Parsley
3/4 tsp Garlic, finely minced
1/2 cup rich Chicken Broth
16 Tbsp Butter
2 Tbsp White Wine
Salt and Pepper
Directions
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 7-8 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 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.
Cook about one minute. Turn king 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 king salmon in center of the sauce, garnish
with sun-dried tomatoes, and serve. Serves 4.
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