Directions:
- Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.
- Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.08 Kcal (1403 kJ) | ||
| Calories from fat | 165.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 28% | |
|---|---|---|---|
| Cholesterol | 171.71mg | 57% | |
| Sodium | 729.93mg | 30% | |
| Potassium | 571.55mg | 12% | |
| Total Carbs | 0.37g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 42.82g | 86% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 172.71 Kcal (723 kJ) | ||
| Calories from fat | 85.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 28% | |
|---|---|---|---|
| Cholesterol | 88.51mg | 57% | |
| Sodium | 376.23mg | 30% | |
| Potassium | 294.59mg | 12% | |
| Total Carbs | 0.19g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 22.07g | 86% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 10% | |
| Calcium | 57.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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