Grilled Salmon with Sun-Dried Tomato Butter (California)

By YogiRenee

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

Preparation

Step 1

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.