Preparation:
Soak wood chips in water (preferably mesquite). Preheat grill so that fired
rocks are hot or coals are ready. Marinate salmon, covering completely for
15
minutes. Remove salmon from marinade, brush each side lightly with olive
oil,
sprinkle each side with tarragon until gone. Place pieces on flat piece of
heavy-duty aluminum foil pierced with a few tiny holes. Fire on hot, open
grill for 7-8 minutes, gently turn and cook another 7-8 minutes. Garnish
with
lime wedges and serve white wine.
4 servings |
