Grilled Salmon w/Port Tarragon Sauce, Grilled New Potatoes, Cherry Tomatoes and Asparagus

* 1 lb. Of Salmon steaks (1-1/4 inch thick)
* 1 Tbsp. Hi Mountain Alaskan Salmon Seasoning
* Coarse salt for sprinkling on salmon steaks
* Extra virgin olive oil
* 20 new potatoes
* 15 cherry tomatoes
* Bunches fresh asparagus
* 1/2 c. port (very dry)
* 1/4 c. fresh tarragon leaves or 2 Tbsp. Of dry tarragon
* 1 bunch green onions or chives
* 1/4 c. beef stock
* 1 stick butter
* 1 cup of half and half
* 1 Tbsp. Of Dijon mustard
* 1 1/2 t. of Hi Mountain Trail Dust

Liberally sprinkle the salmon steaks with course salt then sprinkle on both sides with Alaskan Salmon Seasoning, place in grill basket.

In a large bowl put washed potatoes, tomatoes and asparagus, lightly drizzle olive oil on veggies and sprinkle with Trail Dust. Arrange veggies around the salmon and cook over medium heat on the grill, turning the grill basket once.

Sauce:
In a small saucepan add port, green onions or chives and beef stock, bring to a boil over high heat. When heat is reduced start whisking in the butter a little at a time and then add the half & half, Dijon mustard, tarragon and simmer. Keep warm and serve over grilled salmon.
Serve with Wild West Spicy White Rice aka "The Good Stuff" and a crusty French bread.