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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.