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- 1/2 cup butter, melted
- GARNISH:
- greens
- lemon wedges
Grilled or broiled salmon is a sure hit when topped with a classic Bearnaise Sauce.
Directions
- 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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