with Creole Mustard-Tarragon Sauce
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Pinot Gris, Horse Heaven Vineyard Sauvignon Blanc
8- 6oz Copper River King salmon fillets
Olive oil
Salt and pepper, to taste
1 lemon
Creole mustard-tarragon sauce, recipe follows
Heat grill to medium-high.
Rub salmon with olive oil and season with salt and pepper. Place salmon on grill and cook about 2 minutes. Rotate 90 degrees to make cross hatch marks on the flesh and cook 2 more minutes. Turn fish over and cook 2-3 minutes; rotate 90° again and cook a few more minutes. Depending on the thickness of the fish, it may take more or less time. Transfer salmon to a serving platter and squeeze lemon juice over each piece. Drizzle with Creole Mustard-Tarragon Sauce sauce and serve.
2 Tbsp chopped shallots
1 cup dry white wine - Sauvignon Blanc or Chardonnay
¾ cup white wine vinegar
¼ cup heavy cream
4 Tbsp Creole mustard
8 oz unsalted butter, softened & cut into small pieces
2 Tbsp chopped fresh tarragon
1-2 Tbsp lemon juice
Salt and pepper, to taste
Place shallots, wine and vinegar in a heavy non-reactive saucepan; bring to a boil over medium-high heat. Cook until liquid is reduced to about ¼ cup. Add cream and return to a boil; cook until liquid is reduced by half and slightly thickened. Whisk in creole mustard. Remove from heat and whisk in butter a few pieces at a time, incorporating each piece before adding the next. If the sauce cools too much to fully incorporate the butter, place over low heat for a minute, but do not boil. Stir in tarragon, lemon juice and season to taste with salt and pepper.
