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Pan-grilled Fillets With Tomato & Tarragon

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      Title: PAN-GRILLED FILLETS WITH TOMATO & TARRAGON
 Categories: Fish, Dkuhnen msn
      Yield: 4 Servings
 
  1 1/4 lb Salmon fillet, skin on, cut
           Into 4 equal peices
           Salt and pepper to taste
    1/2 c  Dry white wine
    1/3 c  Minced fresh chives
      3    Sprigs of fresh tarragon
      1 ts Butter
      2    Ripe plum tomatoes, seeded
           And chopped
           Fresh chives to garnish
 
  Preheat a 12" cast iron skillet for about 4 minutes over medium-high
  heat. Preheat the broiler, moving the top oven rack to 4" from the
  element. Place salmon fillets in the skillet, with the skin side
  down. Sprinkle the other side of the fillets evenly with freshly
  ground pepper. Cook without turning the fillets for around 6 minutes.
  Place the skillet under the broiler for about 3 minutes, or until
  salmon is lightly browned. Don't let the salmon dry out. While
  cooking the salmon, place wine in a small saucepan and simmer for
  about a minute.  Add the minced chives, tarragon and butter. Stir
  well. As soon as the butter melts, add the tomatoes for about 30
  seconds.  Add salt and pepper to taste. Remove the tarragon. Spoon
  the sauce over the fillets evenly. Garnish with the chives. Source:
  Adapted by Deborah Kuhnen from 'Eating Well' Magazine, June 1996.
 
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