Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Fresh tarragon and crushed fennel seeds are a winning flavor combination and are even better when blended with butter and lemon as a topping for succulent grilled salmon fillets. A Cucumber Watercress Relish makes a fine garnish for the fish, as would Sesame-Scented Sugar Snaps.
Ingredients[]
- 6 tablespoons unsalted butter, cut into small chunks
- 2 tablespoons chopped fresh tarragon, plus 6 sprigs fresh tarragon for garnish (optional)
- 4 teaspoons fennel seeds, crushed
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ¾ teaspoon coarsely ground black pepper
- 6 6- to 8-ounce salmon fillets, about ¾ inch thick
- Vegetable oil for oiling grill rack and salmon
- Thin lemon slices for garnish (optional)
- Cucumber Watercress Relish (optional)
Directions[]
- Combine butter, chopped tarragon, fennel seeds, lemon zest and juice, salt, and pepper in a small bowl and stir well to blend. (If not using immediately, cover with plastic wrap and refrigerate up to 1 day. Bring to room temperature before using.)
- Run your fingers over salmon against the grain, and remove, with clean tweezers, any bones you feel.
- When ready to grill salmon, oil a grill rack generously and arrange 4 to 5 inches from heat source.
- Prepare grill for a hot fire (high temperature).
- Brush both the flesh and skin sides of the salmon lightly with oil.
- Place on grill and cook, flesh-side down, 3 to 5 minutes, then turn over and cook until the flesh is opaque and salmon flakes easily when pierced with a knife, 3 to 5 minutes or longer, depending on the thickness of the fish.
- Spread about 1 tablespoon of the tarragon-fennel butter over the top of each fillet and cook only 1 minute more until butter starts to melt.
- Remove to a serving platter and garnish each fillet, if desired, with a lemon slice, a tarragon sprig, and some Cucumber Watercress Relish.
YIELD: SERVES 6