Salmon with Roasted Garlic Sabayon

Roasted garlic sabayon is the main feature of this grilled/broiled salmon recipe, which is prepared more like a salad than a normal main course.

Recipe

Ingredients

• 12-15 peeled garlic cloves (trim the tough ends where they connect to the bulb)

• 1/2 cup seafood stock or bottled clam juice

• 3 Tbsp. dry white wine

• 1 Tbsp. fresh lemon juice (more to taste)

• 4 large egg yolks

• 1 tsp. chopped fresh parsley

• 1 tsp. chopped fresh tarragon

• 1 tsp. chopped fresh chives

• 1 1/2 - 2 lb. fresh salmon filet, grilled or broiled

Directions

Drizzle the garlic cloves with a little olive oil, seal them in a pouch of aluminum foil and roast at 400F for about 20-25 minutes. (This can be done a day or two ahead of time. Just refigerate until you're ready to use the garlic.) Before using, pureee the roasted cloves in a food processor or food mill.

Bring a medium saucepan (or double boiler) of water to a simmer.

In a small sauce pan, bring the seafood stock and wine to a boil, then remove from heat add the lemon juice and set aside.

Whisk the egg yolks and 2 tablespoons roasted garlic puree in large metal bowl (or the top pan of a double boiler) to blend. Gradually whisk in the warm stock/wine mixture. Place bowl over the simmering water (do not allow bowl to touch water) and whisk until the sauce is thick and creamy. Use a thermometer to make sure the temperature hits 160F (this should take 3-4 minutes).

Remove the water/bowl from heat. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper and set aside while you prepare the salmon.

If you can, grill the salmon over wood or charcoal, or if that's not feasible, brush it with olive oil and run under a broiler until the salmon is just opaque clear through.

Plate the salmon with your favorite mixed greens and drizzle with warm sabayon just before serving. Garnish with more chopped chives and lemon wedges.

Full printable recipe at http://ift.tt/212VaE6 ‎

bon appetit