4 salmon steaks, 1 inch thick
1/2 tsp. hickory salt
Fresh tarragon sprigs
12 slices bacon, slightly cooked
1 tsp. dried tarragon leaves

SAUCE:

2 tbsp. butter
1 tbsp. chopped shallot
1 tbsp. chopped fresh tarragon
1 tbsp. chopped parsley
1 c. dry white wine
1/2 tsp. salt
1/4 tsp. sugar

1. Rinse salmon steaks under cold running water. Drain; pat dry with paper towels. Sprinkle both sides with hickory salt. On each, place several sprigs of fresh tarragon; wrap each completely in bacon slices; sprinkle with dried tarragon.

2. To cook indoors: preheat broiler. Arrange salmon steaks on rack in broiler pan. Broil, 4 inches from heat, 10 minutes; turn. Broil about 8 minutes longer, or until fish flakes easily.

3. Meanwhile, make sauce: in hot butter in small saucepan, saute shallot until tender, about 5 minutes. Add tarragon and parsley; cook 1 minute. Add wine, salt and sugar; cook, stirring until hot.

4. To cook outdoors: adjust grill 4 inches from prepared coals. Grease grill well. Grill fish 10 minutes on 1 side, or until bacon is browned; turn. Grill 5 minutes longer. Fish should flake easily when tested with fork. Serve with sauce. Makes 4 servings.