Grilled Salmon with Dill Pickle Butter

Name: Grilled Salmon with Dill Pickle Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons Dijon mustard; 59 milliliters finely diced dill pickles; 4 servings Extra-virgin olive oil, for rubbing; 680 grams salmon fillets, with skin; 4 servings Salt and freshly ground pepper; 1 teaspoon minced tarragon; 4 Tbsps unsalted butter, softened

Grilled Salmon with Dill Pickle Butter might be just the main course you are searching for. One portion of this dish contains around 34g of protein, 36g of fat, and a total of 469 calories. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. Head to the store and pick up butter, salmon fillets, tarragon, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tarragon

Mustard

Pickles

Butter

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Spatula

Grill

Transfer the salmon to plates. Top with the dill pickle butter and serve.

Ingredients you will need

Dill Pickles

Butter

Salmon

Equipment

Grill

Bowl

Spatula

Ingredients

Servings:

1teaspoons

Dijon mustard 59milliliters

finely diced dill pickles 4servings

Extra-virgin olive oil, for rubbing 680grams

salmon fillets, with skin 4servings

Salt and freshly ground pepper 1teaspoon

minced tarragon 4Tbsps

unsalted butter, softened

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.