Salmon Grilled with Lemon Butter Sauce.
We love salmon. It can be served any way, any time. Grilled, poached, broiled, smoked or served cold the next day. It is truly the most versatile fish, that even non-fish lovers love.
When I traveled 40 weeks a year, mostly in the mid-west, salmon was my “go to” for many nights out, attempting to stay somewhat healthy. It seems even far away from the sea, salmon is a fish that just about anyone can get right.
We went from -4 to 81 degrees from one month to the next. Sunshine and warmer weather begs for simpler dinners, grilled fresh on the Egg (BGE) or gas grill. This, easy dish is one of our favorites for years.
The freshest ingredients make for a very simple marinade to start.
The Sauce.
Now more lemons, more shallots and 1/4 cup of wine simmer together on the stove. The idea is to reduce to about 3 tablespoons.
Finish with Butter and Herbs.
Once reduced turn off the burner. Cut in 6 tablespoons of butter, one at a time until incorporated. Then add 1 tablespoon each of chives and dill. Add a bit of white pepper. Cover to keep warm. It may need to be slightly warmed again just before serving. Be careful not to warm to hot or too fast or the sauce will “break".”
Now it’s time to grill. We choose tonight to use the Big Green Egg (BGE). We do not, for this prep, use any additional flavored wood, as we don’t want the taste of smoke in this dish. We could make it prettier without the basket, but in reality, the basket ensures the fish does not stick and that the fish stays together.
