Salmon with Orange Bearnaise Sauce

The classic Bearnaise, enhanced with orange.  On fish instead of steak.


1 salmon fillet, about 2 pounds

1 cup white wine

1/2 teaspoon black pepper

1 shallot, chopped

2 - 3 tablespoons white wine

1 tablespoons dried tarragon

3 egg yolks

2 tablespoons orange juice concentrate, thawed

1/4 teaspoon salt

1 stick hot, melted butter

1 cup grape tomatoes for garnish



Preheat oven to 400 degrees F.  Place salmon in a large roasting pen with a little olive oil.  Sprinkle with 1/2 teaspoon pepper and roast 15 - 20 minutes, or until done.  In a small skillet, mix together shallot, wine and tarragon.  Simmer until wine is reduced and mixture is moist.  Set aside.

In a blender, blend egg yolks, orange juice, salt and tarragon mixture.  With motor running, slowly add butter.

Arrange salmon on a serving platter, top with bearnaise and garnish with grape tomatoes.  Serves 4.