Recipe: Grilled Salmon With Dijon-Tarragon Butter

Grilled Salmon with Dijon-Tarragon Butter

Yield: 4 servings

Canola or vegetable oil, for coating grill plates

4 tablespoons unsalted butter, softened

1 shallot, minced

1 teaspoon tarragon, minced

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

4 x (5-ounce) salmon fillets, with skin

2 tablespoons extra-virgin olive oil

Place a large grill pan on the stove over a moderate-high heat and brush the pan with a thin coating of canola oil using a silicone pastry brush

To prepare butter: In a medium size bowl, add the butter, shallots, tarragon and mustard. Using a wooden spoon, blend the ingredients until well combined and season with salt and pepper.

To cook salmon: Rub the salmon with olive oil, salt and pepper. Carefully place the salmon on the grill, skin side down, until the skin is lightly charred, about 3 minutes. Using a long-handled offset fish spatula, turn the fillets to skin-side down and grill until fish fillets begin to flake, about 4 minutes.

To serve: Transfer the cooked salmon to warmed dinner plates, top with the Dijon-Tarragon butter and serve immediately.