Grilled Salmon Cubes With Tawny Port-Tarragon Sauce
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
44
Spice
64
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Skin and bone the salmon steak
2
Cut into 8 cubes, each one approximately 1 1/4 inches square
3
Season well with salt and pepper
4
Place in a mixing bowl, and add the tawny port
5
Stir in the tarragon leaves, reserving a few for garnish
6
Cover and marinate in the refrigerator for 2 to 6 hours (try to marinate it as long as possible)
7
When ready to cook, prepare a charcoal fire
8
While the fire is getting hot, prepare the sauce
9
Remove the salmon cubes from the marinade and reserve cubes
10
Pour the marinade into a small saucepan
11
Add the shallot and beef stock
12
Bring to a boil over high heat, skimming off any foam that forms on the surface
13
Boil the liquid until it is reduced to a glaze
14
Reduce the heat to low, and begin whisking in the cold butter, 1 tablespoon at a time
15
(Make sure that the sauce doesn't "break"
16
When all the butter is incorporated, you'll have a smooth, medium-thick, tan-colored sauce
17
) Strain it into a clean saucepan and keep warm over very low heat, stirring occasionally
18
When the sauce is almost ready, grill the reserved salmon cubes: First dry them very well, then toss them with the vegetable oil to prevent sticking
19
Place them on the grill and cook, turning them with tongs, until charred on the outside, still rosy-pink on the inside, about 5 minutes
20
(Alternatively, you could place the oiled cubes under a preheated broiler, turning, until just done
21
) Place each salmon cube on a small plate
22
Sprinkle with coarse salt
23
Drizzle each cube with a half teaspoon of the sauce (reserve the leftover sauce for another use)
24
Sprinkle each cube with a few flecks of the reserved tarragon leaves, finely minced