Pan-grilled fillets with tomato & tarragon

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Salmon fillet, skin on, cut
Into 4 equal peices
Salt and pepper to taste
½ cup Dry white wine
⅓ cup Minced fresh chives
3 Sprigs of fresh tarragon
1 teaspoon Butter
2 Ripe plum tomatoes, seeded
And chopped
Fresh chives to garnish

Directions

Preheat a 12" cast iron skillet for about 4 minutes over medium-high heat. Preheat the broiler, moving the top oven rack to 4" from the element. Place salmon fillets in the skillet, with the skin side down. Sprinkle the other side of the fillets evenly with freshly ground pepper. Cook without turning the fillets for around 6 minutes.

Place the skillet under the broiler for about 3 minutes, or until salmon is lightly browned. Don't let the salmon dry out. While cooking the salmon, place wine in a small saucepan and simmer for about a minute. Add the minced chives, tarragon and butter. Stir well. As soon as the butter melts, add the tomatoes for about 30 seconds. Add salt and pepper to taste. Remove the tarragon. Spoon the sauce over the fillets evenly. Garnish with the chives. Source: Adapted by Deborah Kuhnen from 'Eating Well' Magazine, June 1996.

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