SAUMON À L’UNILATÉRALE AU BEURRE D’ESTRAGON
Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. In the case of salmon, you are also left with strips of golden skin that are shatteringly crisp and delectable. To finish here, add a bit of melted butter, a squeeze of lemon juice, a shower of freshly minced tarragon, and voila! This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.
SPECIAL EQUIPMENT: Long metal spatula, plancha
PREPARATION AND GRILLING TIME: 10 to 12 minutes
DIFFICULTY LEVEL: Simple
— Susan Herrmann Loomis
Excerpted from French Grill by Susan Herrmann Loomis. Published by The Countryman Press, a division of W.W. Norton & Company. © 2018 by Susan Herrmann Loomis. Photos by © 2018 Francis Hammond.