Name: Grilled Salmon with Sun-Dried Tomato Butter (California)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 Servings
Cuisine: american
Ingredients: 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; 1 stick unsalted butter, at room temperature; 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced; 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

Directions

For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
Serve the salmon with a dollop of the sun-dried tomato butter on top.

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Grilled Salmon with Sun-Dried Tomato Butter (California)

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