Ingredients
4tbspunsalted butter
¼cupdill pickles,finely diced
1tsptarragon,minced
½tspdijon mustard
salt and freshly ground pepper
4salmon fillets
extra virgin olive oil
Preparation
Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon, and mustard and season with salt and pepper. 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. Using a metal spatula, turn the fillets and grill until barely done in the center.
Transfer the salmon to plates. Top with the dill pickle butter and serve.
