Grilled Salmon with Bearnaise Sauce Recipe

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Grilled or broiled salmon is a sure hit when topped with a classic Bearnaise Sauce.
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  • 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
  • greens
  • lemon wedges
15 mins
30 mins
  • 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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