- 2 pound salmon fillet, skin on
- 2 teaspoons olive oil
- Essence 
- 1 cup dry red wine, California Zinfandel
- 1/2 cup red wine vinegar
- 1/2 cup minced shallots
- 3 fresh tarragon sprigs, plus 4 sprigs, for garnish
- 1/2 teaspoon whole black peppercorns
- 6 ounces (1 1/2 sticks) cold unsalted butter, cut into pieces
- Red Wine Braised Endive 
- Preheat the grill.
- Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin side- down, and cook to desired temperature.
- Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook until reduced to 1/4 cup in volume, about 15 minutes. Strain into a clean medium saucepan. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season, to taste, with salt and pepper.
- Remove the salmon from the grill and cut the salmon into 4 pieces. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.