Recipe: Grilled Salmon With Dijon-Tarragon Butter
BOOMER's recipe for the perfect salmon dish
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.