GRILLED SALMON WITH HERB BUTTER        Servings:  4

Sauce:
1   T.        olive oil                4   sprigs fresh parsley
2 1/2 T.      shallots, finely chopped 3/4 tsp.  garlic, finely minced
1   c.        tomatoes, seeded, peeled, cut into 1/4 inch cubes
2   sprigs    fresh tarragon           1/2 c.    rich chicken broth
1/4 c.        heavy cream              16  T.    butter
1   tsp.      dried thyme              2   T.    white wine
			  salt and pepper

Salmon:
1   slab      skinless, boneless fillet of salmon (1 1/4 lbs.)
1   T.        parsley, finely chopped           olive oil
1   T.        chives, finely chopped            salt to taste
1   T.        tarragon, finely chopped
4             oven baked, sun-dried tomatoes

    Preheat an outdoor grill to high.  Heat the 1 T. olive oil in a
heavy saucepan and add the shallots and half teaspoon of garlic.  Cook
over gentle heat without browning for 7-8 minutes.  Add tomatoes and
salt and pepper to taste.  Tie sprigs of parsley and tarragon into a
bundle, and add.  Add chicken broth and bring to a boil.  Cook about 30
seconds, then remove from heat.
	Line a saucepan with a sieve and pour tomato sauce into it.  Drain,
discard parsley/tarragon bundle, set aside tomato pulp.  Bring liquid to
a boil, and add cream.  Cook over moderately high heat, stirring
constantly, about 3 minutes.
	Add butter fairly rapidly, 2-3 T. at a time, stirring constantly.
Cook until butter is melted and sauce is smooth.  Add the tomato pulp,
remaining garlic, thyme and wine.  Bring to simmer, then remove from heat.
	Cut salmon cross-grain into four equal pieces.  Brush lightly on both
sides with olive oil, and sprinkle with salt and pepper.  Brush grill with
olive oil.  Cook about one minute.  Turn salmon a quarter-turn, and cook
another minute.  Turn over, and repeat, extending cooking time to taste.
	Reheat sauce and add chopped parsley, chives and tarragon.  Bring to
a simmer, stirring.
	Spoon portions of the sauce onto heated dinner plates.  Place salmon
in center of the sauce, garnish with sun-dried tomatoes, and serve.

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