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Charcoal Grilled Salmon with White Wine Butter Sauce
Ingredients:
4 Bonless skinless Atlantic Salmon Steaks
1 Lemon, squeeze juice, divide in two equal portions
1 tsp Chef François Classic Seasoning
1 Tbsp Olive Oil
¼ Lb Clarified Butter, melted
1 tsp Capers, chopped
1 Shallot, chopped
½ cup White Wine
1 tsp Peppercorns
2 sprigs Tarragon, chopped
1 egg yolk
dash Tabasco
dash Worcestershire Sauce
Process:
*Start Charcoal grill 20 minutes before cooking Salmon*
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Place Salmon in a 1" deep roasting pan. Coat with 1 Tbsp olive oil and ½ the lemon juice. Lightly sprinkle Chef François Classic Seasoning on top side of Salmon. Set aside
- White Wine Butter Sauce
• In a medium saucepan, place white wine, shallots, capers, peppercorn, tarragon, lemon juice (½ lemon squeezed).
• Simmer over medium heat.
• Reduce to 2 tablespoons. Watch carefully.
• Strain into small saucepan, remove from heat.
• Add egg yolk to strained liquid.
• Whisk in melted clarified butter, a slow steady stream.
• Add 1 dash tabasco and 1 dash worcestershire sauce.
• Salt and pepper, to taste.
• Keep sauce warm. If need be put heat on low setting. Do not cook egg yolk.
- Remove Salmon from roasting pan and place on hot charcoal grill. Grill approximately 2 minutes each side.
*Serve with Lemon pepper oven-roasted potatoes and steamed broccoli with toasted almonds, garlic and nutmeg.
En Guete!
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