and Fresh Herbs
8-Copper River King Salmon portions about 4-5 oz each
salt and pepper
Citrus Beurre Blanc, recipe follows
Preheat grill to medium high.
Lightly oil and season the salmon with salt and pepper. Place salmon on the grill and cook for 3-5 minutes per side, depending on the thickness of the fillet. Remove from the grill and serve topped with the Citrus Beurre Blanc.
½ cup dry white wine
½ cup good quality white wine vinegar
2 medium or 1 large shallot, finely chopped
1 cup juice from mixture of fresh orange, grapefruit, lime and lemon
2 Tbsp heavy cream (optional)
10 oz unsalted butter, cut into small pieces, room temperature
Salt and pepper to taste
3 Tbs mixture of chopped herbs (chives, tarragon, chervil, basil)
Place wine, vinegar, shallots and juice in a small non-reactive saucepan over medium-high heat; bring to a boil. Cook until liquid is reduced to about ¼ cup of liquid. Add the cream and return to a boil; reduce until slightly thickened.
Remove from heat and whisk butter in a piece at a time, incorporating before adding more. Return sauce to low heat if necessary, but do not boil. Season to taste with salt and pepper. Stir in herbs just before serving.