 | | 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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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 2 pounds salmon fillets |
| - | | or |
| - | | 4 salmon steaks, 1/4 lb. to 1/3 lb. each |
| - | | 1 1/2 tablespoons olive oil, extra virgin |
| - | | salt and freshly ground pepper to taste |
| - | | SAUCE: |
| - | | 1 shallot, minced |
| - | | 2 teaspoons fresh tarragon leaves, minced (or 1/2 tsp dried tarragon) |
| - | | 1/3 cup dry white wine |
| - | | 1 tablespoon tarragon vinegar |
| - | | 1/2 teaspoon fresh ground black pepper |
| - | | 3 egg yolks |
| - | | 2 teaspoons water |
| - | | 1/2 cup butter, melted |
| - | | GARNISH: |
| - | | greens |
| - | | lemon wedges |
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