Grilled Stuffed Salmon

Grilled onion and tomato make this grilled salmon dish tasty, add the bearnaise sauce, and its over the top.

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Ingredients:

• 1 salmon fillet, with skin still on
• 1/4 cup bottled french dressing  
• lemon pepper seasoning
• 1 medium tomato  
• 1 medium onion  
• 1/2 large green pepper  
• olive oil  
• parmesan cheese  
• bernaise sauce      
• BERNAISE SAUCE:      
• 1/4 cup white vinegar  
• 1/4 cup dry white wine  
• 1/2 teaspoon onion powder  
• 1 teaspoon dried tarragon  
• 3 peppercorns  
• 3 egg yolks  
• 1 tablespoon warm water  
• 1/2 cup butter, softened and cut into small pieces  
• 1/4 teaspoon salt      

Method

Cut fillet in half across the middle. Brush with dressing, sprinkle with lemon pepper and let stand about an hour. Slice onion and tomato in 1/2 inch slices. Slice pepper in 1/4 inch slices. Brush vegetables with olive oil and grill on high heat about 3 minutes per side. Place the hot slices on one half of the salmon fillet, sprinkle with parmesan cheese and top with other half fillet. Carefully place stuffed salmon in a fish basket and put over low heat on the grill. Turn every 5 minutes until done and fish is flaky. Remove skin and slice into servings and serve with bernaise sauce. 4 to 6 servings BERNAISE SAUCE Boil vinegar, wine, onion powder, tarragon, and peppercorns in small sauce pan until liquid has reduced to 2 tablespoons. Pour liquid through fine sieve. Put liquid in top of double boiler over simmering water. (Bottom of double boiler should not touch the water.) Beat egg yolks and water until creamy with a wire whisk, and add to liquid in double boiler, beating well. Add butter a little at a time, beating all the while, until thick and creamy. Remove from heat and put pan in cool water if eggs start to look like scrambled eggs.

Notes:

Number of servings: 4 - 6

Submitted By: mary920
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