Vermont Castings

Grilled Salmon with Tarragon Reduction Glaze

Grilled Salmon always amazes. But the slight anise of the tarragon with the Marsala creates a dish that's simply out of this world.

Servings
4
Prep Time
30 to 45 minutes
Difficulty
Requires attention
Cook Time
N/A
Grilled Salmon with Tarragon Reduction Glaze

Ingredients

Directions

    1. Preheat grill to 400°F (200°C).
    2. In a small saucepan over high heat, reduce the Marsala and sherry vinegar to 1/2 cup (120 ml). Add the tarragon and reduce to 1/4 cup (60 ml).
    3. Combine the Dijon mustard and honey in a small bowl. Add the tarragon reduction and blend well. As soon as the temperature of the mixture cools to 140°F (60°C), whisk in the butter. Add salt and pepper to taste. Let rest for 30 minutes.
    4. Brush both sides of the salmon liberally with the glaze. Let stand for 15 minutes. Grill for 3 to 5 minutes on each side for a medium doneness. Baste liberally with the remaining glaze while cooking. Vermont Castings Modern Grilling © 2007 Quarry Books

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