Grilled Salmon with Merlot Sauce
4 (8-ounce) wild salmon fillets
Salt and freshly ground pepper
3 tablespoons olive oil, divided
1 teaspoon chopped shallots
2 teaspoons chopped garlic
1/2 teaspoon chopped thyme leaves
1 teaspoon chopped tarragon leaves
1 tablespoon unsalted butter
2 cups Merlot
1 cup chicken stock
1 1/2 cups grilled chopped vegetables
such as zucchini, red
pepper, summer squash
and red onion
Season salmon with salt and pepper. Drizzle with
2 tablespoons olive
oil and place onto grill, skin side down. Cook
four to five minutes
and turn. Continue to cook another 1 minute and
remove from grill to
rest. In the meantime, to a medium saute pan over
medium heat, add
shallots, garlic, thyme, tarragon, butter and remaining
olive oil.
Add red wine and chicken stock and increase heat
to high. Reduce
sauce by 1/2 and then add the grilled vegetables,
tossing to coat.
Serve salmon over vegetables and spoon sauce over
salmon.
