Grilled Wild Alaska Salmon With Tarragon Mustard Sauce Food

GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE

Steps:

• Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
• Heat the grill to high.
• Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
• While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

BARBECUED ALASKAN SALMON

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

SALMON WITH TARRAGON SAUCE

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

GRILLED WILD ALASKA SALMON WITH TARRAGON MUSTARD SAUCE

Steps:

• Gently whisk together Dijon mustard, whole grain mustard, horseradish, honey, shallot, garlic, and chopped fresh tarragon.
• Taste the sauce and adjust the seasonings accordingly. Salt and pepper to taste, add honey if it's too mustardy, or add horseradish if you want it hotter. Let the flavors in the sauce meld for at least 15 minutes.
• Fire up the grill to medium high heat.
• Remove pin bones from salmon.
• Season salmon with salt and pepper and place show-side down on clean, well-seasoned, and oiled grill grates. DO NOT ATTEMPT TO FLIP, MOVE OR TOUCH THE SALMON IN ANY WAY. Cook until it's about 60% cooked through, or for approximately 4 minutes and proceed to carefully flip. Cook on skin side for an additional 1 to 2 minutes, or until it's done to your liking.
• Remove salmon from the grill and allow it to rest for a few minutes.
• Serve with a generous spoonful of the Tarragon Mustard Sauce.

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

WARMED TARRAGON MUSTARD SAUCE

Steps:

• In a saucepan combine all ingredients except pepper.
• Heat/whisk over low heat until heated through.
• Spoon warmed, over fish or steak.
• Sprinkle with pepper and additional tarragon.
• DELICIOUS!

GRILLED SALMON WITH CREAMY TARRAGON SAUCE

Steps:

• Spoon oil on both sides of salmon. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until fish flakes easily with a fork., For sauce, combine the remaining ingredients in a small bowl. Serve with salmon.