Makes 4 servings. Difficulty
1/4 cup plus 2 Tablespoons olive oil 2 teaspoons gf Dijon mustard 1-1/4 lb. salmon fillet, with skin 3/4 cup Pinot Grigio 1/4 cup mayonnaise 2 shallots, minced 1/4 cup basil, chopped 3 Tablespoons cilantro, chopped Salt and freshly ground black pepper
In a large glass baking dish, blend 2 tablespoons of olive oil with the gf Dijon mustard. Add the salmon fillet and turn to coat. Cover with plastic wrap and refrigerate until needed.
In a small saucepan, boil the Pinot Grigio over medium high heat until reduced to1/4 cup. Remove from the heat and let cool. In a medium bowl, whisk the mayonnaise with 1/4 cup olive oil. Whisk in the reduced Pinot Grigio, shallots, basil and cilantro. Adjust seasonings to taste with salt and freshly groud black pepper.
Prepare the grill. Season the salmon fillets with salt and freshly ground black pepper. Place the salmon skin side up on the grill. Grill the salmon for 6-7 minutes per side over medium high flame or until the salmon flakes easily with a fork. Spoon the herb sauce onto plates and top with salmon. Garnish with fresh basil or cilantro if desired. Serve immediately.