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TPOTW
SALMON TOURNEDOS with HERB SAUCE
4 Servings
This entrée from Chateau Lake Louise at Lake Louise, Alberta, Canada, would be perfect for a dinner party. The fish is especially good accompanied by broiled red onion slices and steamed asparagus. To make this even easier, have the salmon skinned and boned at the fish market.
4 6- to 8-ounces salmon steaks (about 3/4 inch thick), boned, skinned
2 burrito-style flour tortillas (about 10-inch diameter)
3 tablespoons minced fresh chives
3 tablespoons minced fresh dill
2 tablespoons plus 1/2 cup minced red onion
3 tablespoons butter
1 cup dry white wine
2 tablespoons fresh lemon juice
6 tablespoons (3/4 stick) chilled butter, cut into 6 pieces
Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
Bake salmon packets until salmon is cooked through, about 10 minutes.
Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
Transfer salmon to plates. Spoon sauce around and serve.