Grilled Wild Salmon With Fresh Tarragon Butter Food

GRILLED SALMON WITH TARRAGON BUTTER

Steps:

• Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite heat.
• Combine all ingredients except salmon in bowl. Reserve half of mixture; set aside.
• Spread remaining butter mixture onto both sides of each salmon steak.
• Place salmon onto grill over drip pan. Grill, turning once, 10-12 minutes or until salmon flakes with fork. Serve salmon with reserved butter mixture.

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 SALMON CUBES WITH TAWNY PORT-TARRAGON SAUCE

Steps:

• Skin and bone the salmon steak. Cut into 8 cubes, each one approximately 1 1/4 inches square. Season well with salt and pepper. Place in a mixing bowl, and add the tawny port. Stir in the tarragon leaves, reserving a few for garnish. Cover and marinate in the refrigerator for 2 to 6 hours (try to marinate it as long as possible).
• When ready to cook, prepare a charcoal fire. While the fire is getting hot, prepare the sauce. Remove the salmon cubes from the marinade and reserve cubes. Pour the marinade into a small saucepan. Add the shallot and beef stock. Bring to a boil over high heat, skimming off any foam that forms on the surface. Boil the liquid until it is reduced to a glaze. Reduce the heat to low, and begin whisking in the cold butter, 1 tablespoon at a time. (Make sure that the sauce doesn't "break". When all the butter is incorporated, you'll have a smooth, medium-thick, tan-colored sauce.) Strain it into a clean saucepan and keep warm over very low heat, stirring occasionally.
• When the sauce is almost ready, grill the reserved salmon cubes: First dry them very well, then toss them with the vegetable oil to prevent sticking. Place them on the grill and cook, turning them with tongs, until charred on the outside, still rosy-pink on the inside, about 5 minutes. (Alternatively, you could place the oiled cubes under a preheated broiler, turning, until just done.)
• Place each salmon cube on a small plate. Sprinkle with coarse salt. Drizzle each cube with a half teaspoon of the sauce (reserve the leftover sauce for another use). Sprinkle each cube with a few flecks of the reserved tarragon leaves, finely minced.

GRILLED SOCKEYE SALMON WITH TARRAGON BUTTER

Steps:

• Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
• Meanwhile, stir together butter, tarragon and lemon juice in small bowl. Spread 1 to 2 teaspoons butter mixture on both sides of each salmon fillet.
• Place salmon on grill. Grill, turning once, until salmon flakes with fork (10 to 12 minutes). Serve salmon with remaining butter mixture.

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.

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.

GRILLED SALMON WITH TARRAGON MAYONNAISE

Steps:

• Thaw fish, if frozen.
• For sauce:.
• In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sliced green onions, 1 tbs lemon juice, and 2 tsp tarragon.
• Cover and chill.
• Tear heavy foil slightly longer than salmon.
• Poke several holes in foil with a fork.
• Spray foil with nonstick coating.
• Place salmon, skin side down, on foil.
• Stir together softened margarine and 1 teaspoon fresh tarragon.
• Spread butter mixture over salmon.
• Place foil with salmon on grill.
• Cover and grill for 4 to 6 minutes until fish begins to flake easily when tested with a fork.
• Serve with sauce.
• If desired, garnish with lemon slices and tarragon sprigs.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.

BROILED SALMON WITH TARRAGON BUTTER

Steps:

• Preheat broiler. Melt butter with lemon juice in small saucepan over low heat. Remove from heat and add generous amount of pepper. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil without turning until just cooked through. Transfer to plates. Add tarragon to remaining butter. Spoon over salmon and serve.

GRILLED WILD SALMON WITH FRESH TARRAGON BUTTER

Steps:

• In a saucepan, cook the onion, parsley, butter, lemon juice, and tarragon over medium-low heat until the onion is tender, about 20 minutes. Brush fish with a small amount of the melted butter mixture to keep it from sticking to the grill, and sprinkle with salt and pepper. Put the fillet, skin-side-up, on a moderately hot grill and cook for 15 minutes. Turn the fillet over and carefully stack onion from the tarragon butter over the fish. Cook for another 10 minutes, basting with butter often. (The fish needs to be turned only once while cooking.) Serve grilled fish on a warm platter garnished with slices of lemon and sprigs of fresh parsley.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.