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Grilled Salmon with Shallot Cream Sauce Recipe

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This recipe for Grilled Salmon with Shallot Cream Sauce, by , is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Mottram
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE SALMON AND RUB:
4 tsp curry powder
2 tsp kosher or sea salt
2 tsp fresh ground pepper
4 salmon fillets (6 to 8 ounces each)
2 T extra-virgin olive oil

FOR THE SHALLOT CREAM SAUCE:
1/2 c minced shallots (2-3)
1 c dry white wine or vermouth
1 c heavy whipping cream
6 T cold salted butter - cut into 1/2 inch pieces
Kosher or sea salt and freshly ground black pepper
1 T finely chopped fresh chives or scallions greens
for garnish

Directions:
Directions:
1. Mix curry powder, salt, and pepper in a small bowl and mix.
2. Arrange salmon fillets in a baking dish and season on both sides with the curry mixture. Drizzle 1 T of the olive oil over both sides. Let the salmon marinate in the refrigerator for 15-30 mins.
3. Meanwhile, make the sauce: Place the shallots and white wine in a heavy saucepan, bring to boil over high heat, and let boil until wine is reduced to about 1/4 cup. Whisk in the heavy cream and let boil until reduced by half. Reduce heat to medium and gradually whisk in butter. Do not let the sauce boil once the butter is added or it may curdle. Remove pan from heat. Season the sauce with salt and pepper to taste.
4. Lightly brush salmon with remaining T of olive oil. Grill salmon 3 to 4 minutes per side for medium.
5. Transfer fish to a platter and spoon shallot cream sauce over it. Sprinkle with chives or green onions.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-30 minutes for marinating the fish
Personal Notes:
Personal Notes:
1. The fish can be baked in the oven or pan fried vs. grilled.
2. This basic recipe works on almost all fish as well as chicken and steak.
3. I learned this at a class instructed by grilling guru and cookbook writer, Steven Raichlen. This recipe is adapted from his cookbook, Planet Barbecue!

 

 

 

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