1tablespoonunsalted butter, plus 1/2 cup cold unsalted butter
1⁄4cupChardonnay wine (I substitute chicken stock)
1tablespoonwhite wine vinegar
1⁄2cup packed chopped tarragon leaf
2tablespoons packed chopped fresh parsley leaves
salt & freshly ground black pepper
Serving Size: 1 (103) g
Servings Per Recipe:4
Calories from Fat 87 g43 %
Total Fat 9.7 g14 %
Saturated Fat 5.4 g27 %
Cholesterol 28.2 mg 9 %
Sodium 283.2 mg 11 %
Total Carbohydrate26.4 g 8 %
Dietary Fiber 1.1 g4 %
Sugars 20.7 g82 %
Protein 2.7 g 5 %
Soak plank in salted water for 2 hours, then drain.Rinse salmon under cold running water.Pat dry with paper towels.Season with salt and pepper and lay on plank.Spread top and sides with mustard and sprinkle with brown sugar.Heat grill to medium-high.Place plank in the center of the hot grate, away from direct heat.Cover grill and cook approximately 20 to 30 minutes or until thermometer reads 135 degrees. Service salmon right off the plank.
To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.