Grilled Salmon with Lemon-Herb Butter Sauce

Blend a fragrant and fresh dill and lemon sauce right before serving perfectly grilled fillets. MORE + LESS -

Sauce

tablespoons finely chopped shallots

1/4

cup dry white wine

tablespoons fresh lemon juice

tablespoons COLD butter

tablespoon chopped fresh dill

tablespoon finely chopped fresh chives

1/8

teaspoon pepper

tablespoon olive oil

tablespoon fresh lemon juice

lb. salmon fillets, cut into 4 pieces

1/4

teaspoon salt

1/4

teaspoon pepper

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1

Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
2

Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
3

In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
4

When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

This sauce recipe is adapted from the classic French sauce, beurre blanc, literally "white butter," It is best when prepared at the last minute. However, one can start the recipe before grilling the fish and then whisk in the butter as soon as the fish is done. If you're rushed, don't bother to strain out the shallots.
To broil salmon, place on broiler pan. Broil 4 to 6 inches from heat using grilling times as a guide, turning once and brushing with any remaining oil mixture as directed.