Sauce:
1 T. olive oil 4 sprigs fresh parsley
2 1/2 T. shallots, finely chopped 3/4 tsp. garlic, finely minced
1 c. tomatoes, seeded, peeled, cut into 1/4 inch cubes
2 sprigs fresh tarragon 1/2 c. rich chicken broth
1/4 c. heavy cream 16 T. butter
1 tsp. dried thyme 2 T. white wine
salt and pepper
Salmon:
1 slab skinless, boneless fillet of salmon (1 1/4 lbs.)
1 T. parsley, finely chopped olive oil
1 T. chives, finely chopped salt to taste
1 T. tarragon, finely chopped
4 oven baked, sun-dried tomatoes
Preheat an outdoor grill to high. Heat the 1 T. olive oil in a
heavy saucepan and add the shallots and half teaspoon of garlic. Cook
over gentle heat without browning for 7-8 minutes. Add tomatoes and
salt and pepper to taste. Tie sprigs of parsley and tarragon into a
bundle, and add. Add chicken broth and bring to a boil. Cook about 30
seconds, then remove from heat.
Line a saucepan with a sieve and pour tomato sauce into it. Drain,
discard parsley/tarragon bundle, set aside tomato pulp. Bring liquid to
a boil, and add cream. Cook over moderately high heat, stirring
constantly, about 3 minutes.
Add butter fairly rapidly, 2-3 T. at a time, stirring constantly.
Cook until butter is melted and sauce is smooth. Add the tomato pulp,
remaining garlic, thyme and wine. Bring to simmer, then remove from heat.
Cut salmon cross-grain into four equal pieces. Brush lightly on both
sides with olive oil, and sprinkle with salt and pepper. Brush grill with
olive oil. Cook about one minute. Turn salmon a quarter-turn, and cook
another minute. Turn over, and repeat, extending cooking time to taste.
Reheat sauce and add chopped parsley, chives and tarragon. Bring to
a simmer, stirring.
Spoon portions of the sauce onto heated dinner plates. Place salmon
in center of the sauce, garnish with sun-dried tomatoes, and serve.
