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.
Serving size: Complete recipe
Calories 3997 Calories from Fat 995
% Daily Value*
Total Fat 111 g171.4%
Saturated Fat 17.9 g89.7%
Trans Fat 0 g
Cholesterol 1651 mg550.3%
Sodium 2775.1 mg115.6%
Total Carbohydrates 47 g15.6%
Dietary Fiber 2.8 g11.3%
Sugars 36.8 g
Protein 637 g1274.2%
Vitamin A 82.7% Vitamin C 18.2%
Calcium 58.2% Iron 162.1%
*Based on a 2000 Calorie diet