Grilled Salmon with Merlot Pan Sauce

  1. Season salmon with salt, pepper and Essence.
  2. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down.
  3. Cook four to five minutes and turn.
  4. Continue to cook another 1 minute and remove from grill to rest.
  5. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil.
  6. Add red wine and chicken stock and increase heat to high.
  7. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat.
  8. Serve salmon over vegetables and spoon sauce over salmon.
  9. Combine all ingredients thoroughly.
  10. Yield: 2/3 cup
  11. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

salmon, salt, olive oil, shallots, garlic, thyme, tarragon, unsalted butter, merlot, chicken stock, vegetables, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-merlot-pan-sauce-recipe.html (may not work)

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