6 salmon steaks, 1 to 2 inches thick
Celery salt to taste
Freshly ground white pepper to taste
1 medium onion, minced
2 cloves garlic, pressed
8 tablespoons unsalted butter, divided
3 fresh tomatoes, peeled, drained, seeded,
and diced
½ cup dry white wine
1 tablespoon fresh tarragon, chopped
½ pint heavy cream
Additional unsalted butter for basting
2 tablespoons all-purpose flour
Chopped fresh parsley for garnish
Rub salmon with celery salt and white pepper; refrigerate. Prepare grill. Gently sauté onion and garlic in 6 tablespoons butter until transparent. Add tomatoes, wine, and tarragon. Cook briefly to blend, then add cream. When mixture returns to simmer, cover and remove from heat. Grill salmon, basting frequently with butter, until just translucent in center. Mix 2 tablespoons butter and flour into a smooth paste. Reheat sauce to simmer, being careful not to overcook. Stirring constantly, add butter-flour paste as needed until sauce is smooth and thickened. Serve sauce over salmon, and sprinkle with parsley.
Yield: 6 servings.
