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Categories What's New Hot Deals Blog: D. O. Classes 2009 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Charcoal Starter Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bakeware Outdoor Toasters Backpacks Camp Furniture Camp Soap Fire Pans Fire Pits & Grills Fire Starter Flashlights Gold HuntersTest Hand Washer Hot Dog Sticks Knives Lanterns Marine Parts & Accessories Meat Grinder Mosquito Repellant Outdoor Shower Pie Cookers Porta Pottie RV Parts & Accessories Sleeping Bags Smokers Stoves Survival Tents Trail Books Utensils Water Purifiers For Your Convenience View Cart! Camper's Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Grilled : Grilled Salmon w/Port Tarragon Sauce, Grilled New Potatoes, Cherry Tomatoes and Asparagus Main Recipes Dutch Oven Recipes Back to the Bean Dutch Oven Recipes page. Grilled Salmon w/Port Tarragon Sauce, Grilled New Potatoes, Cherry Tomatoes and Asparagus 1 lb. Of Salmon steaks (1-1/4 inch thick) 1 Tbsp. Hi Mountain Alaskan Salmon Seasoning Coarse salt for sprinkling on salmon steaks Extra virgin olive oil 20 new potatoes 15 cherry tomatoes Bunches fresh asparagus ½ c. port (very dry) ¼ c. fresh tarragon leaves or 2 Tbsp. Of dry tarragon 1 bunch green onions or chives ¼ c. beef stock 1 stick butter 1 cup of half and half 1 Tbsp. Of Dijon mustard 1 ½ t. of Hi Mountain Trail Dust Liberally sprinkle the salmon steaks with course salt then sprinkle on both sides with Alaskan Salmon Seasoning, place in grill basket. In a large bowl put washed potatoes, tomatoes and asparagus, lightly drizzle olive oil on veggies and sprinkle with Trail Dust. Arrange veggies around the salmon and cook over medium heat on the grill, turning the grill basket once. Sauce: In a small saucepan add port, green onions or chives and beef stock, bring to a boil over high heat. When heat is reduced start whisking in the butter a little at a time and then add the half & half, Dijon mustard, tarragon and simmer. Keep warm and serve over grilled salmon. Serve with Wild West Spicy White Rice aka “The Good Stuff” and a crusty French bread.
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