Grilled Salmon with Bearnaise Sauce Recipe
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Grilled or broiled salmon is a sure hit when topped with a classic Bearnaise Sauce.
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2 pounds salmon fillets
4 salmon steaks, 1/4 lb. to 1/3 lb. each
1 1/2 tablespoons olive oil, extra virgin
salt and freshly ground pepper to taste
1 shallot, minced
2 teaspoons fresh tarragon leaves, minced (or 1/2 tsp dried tarragon)
1/3 cup dry white wine
1 tablespoon tarragon vinegar
1/2 teaspoon fresh ground black pepper
3 egg yolks
2 teaspoons water
1/2 cup butter, melted
Brush the gas or charcoal grill grates with oil to prevent salmon from sticking.
Place rack approximately 4" from heat source. Preheat grill (the fire should be very hot).
SAUCE: In a small sauce pan, combine vinegar, white wine, minced shallot, fresh tarragon, and black pepper. Simmer mixture until cooked down by 2/3. Cool.
Beat egg yolks, add water, and combine with vinegar mixture.
Return to low heat and beat constantly with a whisk for approximately 5 minutes or until thick. On lowest heat, stir melted butter in gradually and stir constantly. Adjust seasonings.
SALMON: Rub a thin coat of oil on salmon to prevent sticking.
Grill salmon, flesh side down, for 5 minutes. At this point you can choose to turn the salmon over or cover with foil. Grill for 2 to 3 additional minutes.
To check for doneness, cut into the center with a sharp knife. If salmon appears flakey, it is done.
Pour Bearnaise sauce over salmon, garnish with greens and lemon wedges. Serve immediately.
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