Grilled Salmon with Sun-Dried Tomato Butter (California) Recipe

Grilled Salmon with Sun-Dried Tomato Butter (California)

• Level: Easy
• Yield: 4 Servings
• Nutritional Analysis (per serving) Serving Size: 1 of 4 servings Calories: 1068; Total Fat: 72 g; Saturated Fat: 25 g; Carbohydrates: 81 g; Dietary Fiber: 40 g; Sugar: 2 g; Protein: 48 g; Cholesterol: 154 mg; Sodium: 907 mg
• Total: 30 min
• Active: 30 min

Salmon:

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• Four 6-ounce center-cut salmon fillets

Sun-Dried Tomato Butter:

• 1 stick unsalted butter, softened to room temperature
• 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Season both sides of the salmon fillets with kosher salt, black pepper, and dried oregano; drizzle with olive oil.
2. Heat a grill pan over medium-high heat or prepare a gas or charcoal grill, then cook the salmon 3 to 5 minutes per side, until cooked through.
3. Make the butter: in a food processor, combine the softened butter, drained sun-dried tomatoes, dried oregano, salt, and pepper; pulse until the tomatoes are finely minced. Transfer to a bowl and chill until ready to serve.
4. Serve each salmon fillet topped with a spoonful of the sun-dried tomato butter.

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