Grilled Salmon with Sun-Dried Tomato Butter (California) (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
1. For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
2. 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.
3. 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.
4. Serve the salmon with a dollop of the sun-dried tomato butter on top.
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