Grilled Salmon with Sherry Vinegar Sauce

adapted from the San Francisco Chronicle

by Jeanne Milligan

serves 4

For the salmon:

Four 6-ounce salmon fillets

Olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

For the sauce:

2 large shallots, thinly sliced (about ½ cup)

1 tablespoon + ¼ pound chilled butter, sliced into ¼-inch pieces

1 teaspoon cracked black peppercorns

2 sprigs fresh parsley

2 sprigs fresh thyme

Kosher salt to taste

¼ cup dry sherry

¼ cup sherry vinegar

1 tablespoon heavy cream

Pepper to taste

For the salmon:  start grill and let heat for about 20 minutes or until it reaches medium heat.  Rub the salmon with olive oil and season with salt and pepper.  Grill 7 – 10 minutes on each side, or until fish is opaque or starts to flake when prodded with a fork.

Or, preheat the oven to 400° F. Line a baking sheet with foil and set a grill or broiler rack on top.  Rub salmon with olive oil, season with salt and pepper, and place on the rack, skin side down.  Bake about 12 – 15 minutes, or until fish is opaque or starts to flake when prodded with a fork.

For the sauce:  In a small saucepan over medium-low heat, cook shallots in 1 tablespoon butter, with peppercorns, parsley, thyme and a pinch of salt, for about 5 minutes.

Increase the heat to medium, add the sherry and deglaze the pan.  Bring to simmer and cook until reduced by half.  Add the vinegar; reduce by half.  Add the cream, reduce by half. Reduce the heat to low and add the butter pieces, 3 or 4 at a time, and whisk continuously until all are fully emulsified. Strain the sauce, discarding the herbs, peppercorns and shallots.  Return the sauce to the pan and season to taste with pepper and additional salt, if necessary.  Keep warm.

To serve:  Transfer the salmon to plate and spoon 1 tablespoon sauce over each piece.  Pass extra sauce at the table.