Faith Middleton's Food Schmooze

Salmon with Tarragon Butter, Grilled on the Skin

Servings

4people

Servings

4people

Ingredients

2(8 to 10 ounces; 300 g each) salmon fillets,bones removed, rinsed quickly and patted dry
2 to 3teaspoons olive oil
4tablespoons (60 g) unsalted butter
Fine sea salt and freshly ground black pepper
1cup (10 g) gently packed tarragon leaves,minced
4teaspoons freshly squeezed lemon juiceor to taste

Instructions

Light all three burners of a gas grill. Place a plancha on the grill; let it heat to blistering and the grill to about 425–450°F (220–230°C).
Rub each salmon fillet all over with a light coating of oil. Put the butter in a medium heatproof pan and place it on the grill to melt.
When the plancha is hot, place the salmon fillets on it, skin side down. The butter is most likely melted at this point, so remove it and keep it warm. Close the grill and cook the salmon fillets until they are opaque through, about 8 minutes; if they are almost but not quite opaque, remember they will continue to cook once off the grill. Slip a sturdy metal spatula between the meat and the skin of each fillet, and transfer the meat to a cutting board with a trough around it to catch the juices or a large plate or platter. Carefully remove the skin from the plancha— it will be golden and crisp— and reserve. Season the salmon with salt and pepper and let it sit for a few minutes so that the fillets give up their juices.
Stir the tarragon into the melted butter, then stir in the lemon juice to taste.
To serve, cut each piece of salmon fillet in half crosswise, and use a slotted spatula (so their juices don’t come with them) to transfer one piece each to the center of a warmed plate. Drizzle the butter mixture over each piece. Cut each piece of salmon skin in two, and balance each piece at an angle on a piece of salmon. Serve immediately.