PAN-GRILLED FILLETS WITH TOMATO & TARRAGON

      Title: PAN-GRILLED FILLETS WITH TOMATO & TARRAGON
  Categories: Fish, Dkuhnen msn
       Yield: 4 Servings
  
   1 1/4 lb Salmon fillet, skin on, cut
            Into 4 equal peices
            Salt and pepper to taste
     1/2 c  Dry white wine
     1/3 c  Minced fresh chives
       3    Sprigs of fresh tarragon
       1 ts Butter
       2    Ripe plum tomatoes, seeded
            And chopped
            Fresh chives to garnish
  
   Preheat a 12" cast iron skillet for about 4 minutes over medium-high
   heat. Preheat the broiler, moving the top oven rack to 4" from the
   element. Place salmon fillets in the skillet, with the skin side
   down. Sprinkle the other side of the fillets evenly with freshly
   ground pepper. Cook without turning the fillets for around 6 minutes.
   Place the skillet under the broiler for about 3 minutes, or until
   salmon is lightly browned. Don't let the salmon dry out. While
   cooking the salmon, place wine in a small saucepan and simmer for
   about a minute.  Add the minced chives, tarragon and butter. Stir
   well. As soon as the butter melts, add the tomatoes for about 30
   seconds.  Add salt and pepper to taste. Remove the tarragon. Spoon
   the sauce over the fillets evenly. Garnish with the chives. Source:
   Adapted by Deborah Kuhnen from 'Eating Well' Magazine, June 1996.
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