Grilled Salmon with Merlot Pan Sauce

• 4 (8-ounce) wild salmon fillets
• Salt and freshly ground pepper
• Essence, recipe follows
• 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
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

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)