Instructions: Preheat an outdoor grill to high. Heat the 1 T. olive oil in a heavy saucepan and add the shallots and half teaspoon of garlic. Cook over gentle heat without browning for 7-8 minutes. Add tomatoes and salt and pepper to taste. Tie sprigs of parsley and tarragon into a bundle, and add. Add chicken broth and bring to a boil. Cook about 30 seconds, then remove from heat. Line a saucepan with a sieve and pour tomato sauce into it. Drain, discard parsley/tarragon bundle, set aside tomato pulp. Bring liquid to a boil, and add cream. Cook over moderately high heat, stirring constantly, about 3 minutes. Add butter fairly rapidly, 2-3 T. at a time, stirring constantly. Cook until butter is melted and sauce is smooth. Add the tomato pulp, remaining garlic, thyme and wine. Bring to simmer, then remove from heat. Cut salmon cross-grain into four equal pieces. Brush lightly on both sides with olive oil, and sprinkle with salt and pepper.

Brush grill with olive oil. Cook about one minute. Turn salmon a quarter-turn, and cook another minute. Turn over, and repeat, extending cooking time to taste. Reheat sauce and add chopped parsley, chives and tarragon. Bring to a simmer, stirring. Spoon portions of the sauce onto heated dinner plates. Place salmon in center of the sauce, garnish with sun-dried tomatoes, and serve.

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