Grilled Salmon with Citrus-chive Sauce
The sauce in this recipe is essentially a modified Beurre Blanc. It has more lemon juice, less butter, and the substitution of chives for shallots.
1 skinless salmon fillet
Olive oil for brushing
Salt and black pepper to taste
Prepare the sauce (recipe follows) and hold warm. Prepare the grill for hot direct cooking. Brush the salmon with oil and season with salt and pepper. Grill the salmon directly over the fire for 4 minutes per side, lid closed.
Cut the salmon into serving sizes and top with the sauce.
1/4 cup dry white wine
1/4 cup fresh squeezed lemon juice
1 pinch cayenne
1 teaspoon fine ground flour
4 tablespoons butter
1 tablespoon fresh chives, chopped
Combine the first 3 ingredients (wine through cayenne) in a small saucepan over medium heat. When hot, but not boiling, slowly add the flour and whisk to thoroughly mix. Continue simmering and whisking until slightly thickened. Add the butter 1 slice at a time while whisking until it is melted. Add the chives and reduce the heat to low to hold warm.