Grilled Salmon with Sun-Dried Tomato Butter (California)

• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• Four 6-ounce center-cut salmon fillets
• 1 stick unsalted butter, at room temperature
• 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
• 3/4 cup (one 6.5-ounce jar) sun-dried tomatoes in oil and herbs, drained and sliced
• 1/2 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. For the salmon: 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.
4. Grill for 3 to 5 minutes on each side until cooked through.
5. For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper.
6. Blend until the sun-dried tomatoes are finely chopped.
7. Place in a bowl and refrigerate until ready to use.
8. Serve the salmon with a dollop of the sun-dried tomato butter on top.

kosher salt, freshly ground black pepper, oregano, olive oil, center, unsalted butter, tomatoes, tomatoes, oregano, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-salmon-with-sun-dried-tomato-butter-california-recipe.html (may not work)