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
- Season both sides of the salmon fillets with kosher salt, black pepper, and dried oregano; drizzle with olive oil.
- 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.
- 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.
- Serve each salmon fillet topped with a spoonful of the sun-dried tomato butter.
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