Tarragon Plum Wine Vinegar

1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Tarragon infused Plum Vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon

Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.

Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.

Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

For the vinaigrette mix together:

3 tsp Tarragon infused Plum Vinegar
Pinch salt
1 tsp sugar
1 tsp Dijon mustard
1-2 tsp mayonnaise
4-5 tsp vegetable oil

Taste and add more mayo or vinegar to taste. Refrigerate until ready to serve.

2 portions Sockeye or Coho Salmon fillet (175 g each)
Four cups mixed spring greens including arugla
Salt and pepper to taste

Rinse salmon and pat dry with paper towel. Sprinkle flesh side with salt and pepper to taste. Preheat BBQ. Clean and oil BBQ grill well. Place salmon flesh side down for 4 minutes until it releases easily. Flip and grill another 4-5 minutes until done (about 10 minutes per inch total cooking time). Alternatively broil on high for about 10 minutes until cooked through.

Toss greens with vinaigrette until evenly coated. Pile onto two plates and serve salmon on top. Yum!

Thanks to Andrea LeBorgne of Monsoon Coast Exotic World Spices for this great salmon dish!

Bernaise Sauce

Grilled Salmon with Tarragon Dijon Vinaigrette