Grilled Salmon With Oyster Mushroom Sauce

1. 1

   Prepare grill or barbeque for direct heat method of cooking. Prepare salmon fillets by rinsing under cold water and patting dry. Melt 2 TB butter; add minced garlic and 1/2 tsp. Fines Herbes. Brush salmon fillets with butter mixture top and bottom.

2. 2

   Melt remaining 2 TB butter in a medium saute pan. Add mushrooms; saute until juices are rendered. Add white wine, chicken broth and Fines herbes. Simmer until reduced by half. Add cream; stir to blend. Add cornstarch mixture to thicken slightly and adjust seasonings to taste.

3. 3

   While mushroom sauce is reducing, grill salmon, basting with butter mixture when turning fillets.

4. 4

   Spoon a generous pool of sauce on the plate. Center grilled fillet on the sauce and garnish with chopped Italian parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.