Recipe: Grilled Salmon with Merlot Sauce and Grilled Vegetables

GRILLED SALMON WITH MERLOT SAUCE

4 wild salmon fillets (8 ounces each)
Salt and freshly ground black pepper
3 tablespoons olive oil, divided use
FOR THE MERLOT SAUCE:
1 teaspoon chopped shallots
2 teaspoons chopped garlic
1/2 teaspoon chopped thyme leaves
1 teaspoon chopped tarragon leaves
1 tablespoon unsalted butter
2 cups Merlot
1 cup chicken stock
FOR SERVING:
1 1/2 cups grilled chopped vegetables (such as zucchini, red bell pepper, summer squash and red onion)

Season salmon with salt and pepper. Drizzle with 2 tablespoons olive oil and place onto preheated grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest.

In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil.

Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat.

Serve salmon over vegetables and spoon sauce over salmon.

Makes 4 servings