Grilled Salmon with Dill Butter Sauce
For Grilled Salmon:
4 pieces of fresh salmon, about 1/3 lb each
4 tbsp olive oil
Preheat grill to high heat. Lightly season each piece of salmon with salt and pepper and lather with olive oil. Grill, skin side down, for 12 minutes, depending on the thickness. For thick pieces, you may want to cover the grill. (You can also pan-fry, about 10 minutes skin-side down on medium-high heat, or bake the salmon)
For Dill Butter Sauce:
6 tbsp vermouth
2 tbsp white wine vinegar
1 tbsp heavy cream
8 tbsp chilled butter, sliced into 8 pieces (the higher quality, the better - we like Straus Creamery)
Several Tablespoons of Fresh Dill
In a small saucepan over medium heat, simmer vermouth, vinegar, and pepper, until there is only about 2 tbsp of liquid left, about 7 minutes. Whisk in heavy cream. Remove from heat and whisk in 1 tbsp of butter at a time, adding a new piece of butter just before the one in the pan has completely melted (to ensure the sauce doesn't separate). Make sure to whisk constantly. Stir in dill. Serve immediately by spooning sauce generously over grilled salmon. If you want to keep it warm, keep the sauce on the lowest possible heat (or only half-way on a burner) and whisk frequently. This butter process only takes a few minutes, so plan accordingly.
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