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extra-virgin olive oil shallot kosher salt freshly ground black pepper sherry chicken stock tomatoes sherry vinegar tarragon salmon fillet
Viewed: 35 - Published at: 2 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 1 shallot, finely chopped
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup dry sherry
- 1/2 cup low-sodium chicken stock
- 9 ounces cherry tomatoes, quartered (about 2 cups)
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped fresh tarragon
- 1 (1/2 pound) skinless salmon fillet
Method
- Soak the plank for at least 1 hour and up to 24 hours.
- Heat the oil in a saucepan over medium-high heat.
- Add the shallot, 1/2 teaspoon of the salt, and 1/4, teaspoon of the pepper and cook, stirring often, until softened, 3 to 5 minutes.
- Add the sherry and chicken stock and bring to a boil.
- Cook until the sauce is reduced to 1/2 cup, about 10 minutes.
- Add the tomatoes, vinegar, and tarragon and stir to combine.
- Remove the pan from the heat and let the sauce cool to room temperature.
- Prepare the plank for grilling according to the instructions (see Notes).
- Season the salmon with the remaining 1/4 teaspoon each of salt and pepper.
- Place the salmon on the toasted side of the plank.
- Spoon the sauce evenly over the salmon and close the lid.
- Grill for 10 to 15 minutes, or until the salmon flakes easily with a fork.
