Five Sails Grilled Salmon

Shallot sauce: In heavy saucepan over low heat, melt 1 tbsp of the butter; cook shallots for 10 min. or until very soft. Pour in wine, stock and cream; bring to boil and boil hard for 10 to 12 min. or until reduced about 1/3. Remove from heat; puree in food processor or blender until smooth. ( Sauce can be prepared to this point, covered and refrigerated for up to 2 days. Heat before proceeding.)

Over low heat whisk in remaining butter, about 1 tsp at a time, until thickened and smooth. Add lemon juice and salt and pepper to taste. Keep warm.

Meanwhile, brush fillets with oil; grill skin down, over medium-hot coals or at medium-high setting for 4 min. Turn and grill for 4 min. or until fish flakes easily when tested with fork. Arrange salmon on warm plates; spoon sauce around salmon. Makes 6 servings.