Recipe By 
aul Villnerve
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup white wine
1 cup chicken stock
1 teaspoon sugar
2 tablespoons olive oil
1 teaspoon chives
1 tablespoon fresh parsley (chopped fine)
2 bay leaves, whole
1/2 cup heavy cream
1 cup Italian dressing
1 pound Coho salmon
Make white wine reduction ahead by combining white wine, chicken stock,
sugar, olive oil, chives, parsley and bay leaves in a saucepan.
Boil down the mixture until 1 cup remains. Remove bay leaves.
Heat heavy cream in a separate large saucepan. Gently whisk reduced wine
mixture into the heated cream.
Simmer until thickened.
Grill Salmon:
Marinate the salmon in Italian dressing for up to 30 minutes.
Heat grill to medium high and wipe grilling surface with olive oil to
prevent sticking.
Place fish, skin side down on the grill. Grill for 4 minutes. Flip fish
and grill for another 3 minutes. During the 3 minutes remove skin from
fish. Fish is done when firm to the touch, but not hard nor spongy.
Internal temperature should reach 140 degrees F.
When fish is done remove to a plate and drizzle with white wine reduction.
Source: "Moose Bites Personal Chefs"
Copyright: "2011"