{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Grilled Honeyed Salmon Fillets with Sauce Verte

4 Salmon Fillets (225g (8 oz.) each)-preferably wild
2 Tablespoons Honey
Sauce Verte
10 Leaves Spinach
1 Teaspoon Chopped Parsley
1Small bunch Parsley

3 Egg Yolks
1 tablespoon White Wine Vinegar
Salt and Pepper
225 ml (8 oz. ) Olive Oil

An hour before you intend to cook them rub the salmon fillets wth the honey.
(As well as giving the fish a lovely sweetness the honey caramelizes on the salmon during cooking giving a smokey flavour)

Make the mayonnaise by dribbling the oil on the egg yolks beating constantly. (A hand held beater is handy)
Season with the vinegar salt and pepper.

Planch the spinach and parsley in boiling water and then drain and chop well. Add these with the chopped Tarragon to the Mayonnaise.

Preheat the grill to the hottest and grill the salmon for about 5 mts on each side. It should brown well and be cooked through.
(Also works well on a barbrcue)
Serve the Salmon hot with the sauce on the side.
Excellent with a green salad and some crisp hot bread.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef