Easy Grilled Salmon With Herbed Butter Sauce

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READY IN: 30minsYIELD: 4

INGREDIENTS

  • cedar plank, approximately 14 inches
  • 1 . 5-2 lb. salmon fillet
  • 6tablespoonsDijon mustard
  • 6tablespoonsbrown sugar
  • salt & freshly ground black pepper
  • Herbed Butter Sauce
  • 2shallots, minced
  • 1tablespoonunsalted butter, plus 1/2 cup cold unsalted butter
  • 1⁄4 cupChardonnay wine (I substitute chicken stock)
  • 2tablespoonschicken stock
  • 1tablespoonwhite wine vinegar
  • 1tablespoonlemon juice
  • 1⁄4 cupheavy cream
  • 1⁄2 cup packed chopped tarragon leaf
  • 2tablespoons packed chopped fresh parsley leaves
  • salt & freshly ground black pepper

    • NUTRITION INFO

    Serving Size: 1 (103) g

    Servings Per Recipe:4

    Calories: 204.6

    Calories from Fat 87 g 43 %

    Total Fat 9.7 g 14 %

    Saturated Fat 5.4 g 27 %

    Cholesterol 28.2 mg 9 %

    Sodium 283.2 mg 11 %

    Total Carbohydrate26.4 g 8 %

    Dietary Fiber 1.1 g 4 %

    Sugars 20.7 g 82 %

    Protein 2.7 g 5 %

    DIRECTIONS

  • 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.
  • Reserve warm.

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