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To make the sauce, combine half the shallots with the garlic, wine, tomato, tarragon and parsley in a small pan. Bring to the boil and cook over a high heat for 3-4 minutes until it is reduced to about 2 tablespoons of liquid. Add the stock and continue to cook over a high heat until it reduces again to about 4 tablespoons. Strain and leave to cool. Season with salt and pepper; it should have a strong, slightly sour and herby taste. Light the barbecue or preheat a gas barbecue. Get 8 skewers ready - wooden skewers should be soaked in cold water for 30 minutes. Thread the skewers, using 1 slice of bacon and 3-4 cubes of salmon per skewer. Alternate the bacon and the salmon, letting the bacon wind its way from end to end of each skewer so that it bastes the salmon as it cooks. Place a cherry tomato at the end of each skewer. Lay the skewers on a plate and sprinkle with the remaining shallots, the olive oil and balsamic vinegar, and 3 tablespoons of the tarragon sauce. Leave for about 10 minutes or until ready to cook. Place the skewers over hot coals and cook quickly, turning several times, until the bacon is well-browned and the salmon is cooked through, about 6 minutes. Drizzle each skewer with a little of the remaining sauce. Serve immediately with a crisp green salad. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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