Steps: |
| -Cook the pasta until al dente, drain and toss with a little olive oil. |
| -Rub the salmon with oil and then season with salt and pepper. Heat up the grill to medium flame. |
| -Heat a heavy bottom 4-quart pan to medium-high and add 2 tablespoons of oil. Reduce the heat to medium. |
| -Saute the onions until translucent. Add the fennel and saute an additional minute and deglaze with the white wine. |
| -Reduce the wine by half and then whisk in the cream. Bring the cream to a simmer and reduce by a third (about 30 minutes). |
| -Once the cream has reduced and stabilized, add all of the citrus, red pepper and the fennel fronds. Season to taste. |
| -Keep the cream warm, while grilling the salmon. |
| -Right before the salmon goes on the grill, brush the grates with a towel dipped in canola oil. |
| -Imagine the grill is a clock and place the salmon along the 10 o'clock hand. Grill for two minutes and flip over keeping that same line. |
| -Grill for another two minutes, flip over and turn the fish to 2 o'clock and follow the line of the hand; cook for two minutes. |
| -Flip the fish over so it is on the second hand again and cook for an additional two minutes. |
| -The salmon will be medium at this point so either increase or decrease the amount of time on each side for different temperatures. |
| -This method not only makes the fancy grill marks you get in the restaurant but it cooks the fish uniformly. |
| -Either toss the pasta with the sauce or ladle it over top, and place the salmon over it. |
| -Garnish with the capers and tarragon leaves. |
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