Butterflied Salmon With Mustard Sauce
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Dry vermouth||1 Cup (16 tbs)|
|Coarse grain mustard||6 Tablespoon|
|Dried tarragon||2 Teaspoon|
|Salmon||7 Pound, head removed, filleted but still attached down the back|
1. In a 10- to 12-inch frying pan, combine onion, vermouth, mustard, tarragon, and sugar. Stirring often, boil over high heat until reduced to 3/4 cup, 5 to 8 minutes.
2. Rinse salmon and pat dry. Lay fish open, skin down, on a sheet of foil (about 12 by 17 in.). Trim foil to fit salmon. Spread onion mixture over top of salmon.
3. Have barbecue ready with indirect heat. Set foil with salmon on grill but not over heat. Cover barbecue as directed. Cook until fish is opaque but moist-looking in thickest part (cut to test), 30 to 40 minutes.
4. Slide a rimless baking sheet under salmon and foil, then slide fish onto a large flat platter or board. Cut salmon and lift portions from skin with a wide spatula. Season to taste with salt.