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GRILLED SALMON WITH PICKLE BUTTER

Dill pickles, Dijon mustard and tarragon add a lot of flavour to an easy-to-prepare butter. Melt it over grilled salmon for a quick but elegant dinner.

Yield: Makes 1 gallon jar.

July 02, 2019

GRILLED SALMON WITH PICKLE BUTTER

Ingredients

  • ​1/4 cup butter, softened
  • 2 tbsp finely chopped dill pickle
  • 1/2 tsp Dijon mustard
  • 1/4 tsp tarragon, crumbled
  • 1/4 tsp freshly ground pepper
  • 2 lb (1 kg) salmon fillet
  • Canola Oil*

Yield: Serves 6.

Directions

  1. To prepare pickle butter, combine butter, dill pickle, mustard, tarragon and pepper until blended. Cover and refrigerate for up to 24 hours. Remove from refrigerator and let stand for 30 minutes before using.
  2. Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet. Brush salmon with oil.
  3. With lid down, cook salmon over medium heat on natural gas barbecue for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork. To serve, spread pickle butter over salmon.
Nutritional analysis per serving:

287 calories, 15.2 g fat, 37.7 g protein, 0.2 g carbohydrate, 0 g fibre, 212 mg sodium

*Ingredient not included in nutritional analysis.
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