- 4 salmon fillets
- salt and pepper
- 1 medium onion, diced
- 2 tsp dried tarragon
- 2 Tbsp shallots, chopped
- 1/2 cup white wine
- 2 Tbsp Dijon mustard
- 1/4 cup chicken stock
- 1/4 cup light cream
- Preheat grill to medium-high. Sprinkle salt and pepper on salmon fillets. Let stand for 5 to 10 minutes.
- Add remaining ingredients to medium saucepan; bring to a slow boil.
- Grill salmon over medium-high heat until flesh is just opaque throughout.
- Drizzle with sauce, and serve.
Source: Char-Broil Everybody Grills Cookbook
Notes: We had this with the Braised Carrots with Tarragon and Lime side dish. Nice because it has similar flavors. Also, a 187mL bottle of table wine was enough for both recipes (if you don’t want to open a whole bottle of wine just for the recipe – I used Sutter Home Sauvignon Blanc).