Grilled Salmon with Merlot Sauce ================================ 4 (8-ounce) wild salmon fillets Salt and freshly ground pepper 3 tablespoons olive oil, divided 1 teaspoon chopped shallots 2 teaspoons chopped garlic 1/2 teaspoon chopped thyme leaves 1 teaspoon chopped tarragon leaves 1 tablespoon unsalted butter 2 cups Merlot 1 cup chicken stock 1 1/2 cups grilled chopped vegetables such as zucchini, red pepper, summer squash and red onion
Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.
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