Grilled Salmon with Sun-Dried Tomato Butter (California)

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 0.8 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 0.5 teaspoon oregano dried
• 24 ounce center-cut salmon fillets 
• 0.8 cup sun-dried tomatoes and herbs drained sliced in oil (one 6.5-ounce jar)
• 1 stick butter unsalted at room temperature

Equipment

• food processor
• bowl
• grill
• grill pan

Directions

1. Sprinkle both sides of the salmon with the salt, pepper and dried oregano.
2. Drizzle with the olive oil.
3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
4. For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped.
5. Place in a bowl and refrigerate until ready to use.
6. Serve the salmon with a dollop of the sun-dried tomato butter on top.