Grilled Salmon with Dill Butter

Ingredients

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Dill

  Fresh

  2 tsp or 0.4g

• Butter

  Unsalted

  4 tbsp or 57g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Remove the salmon from the refrigerator and sprinkle with a dash of salt. Let it sit at room temperature while preheating the grill to high, direct heat.
2. In a small bowl, mix the fresh dill with the unsalted butter.
3. Once the grill is hot, clean the grates with a grill brush. Pour a little of the vegetable oil onto a paper towel and use tongs to oil the grill grates. Coat the salmon with the remaining vegetable oil and place it skin side up on the grill.
4. Grill for 2-4 minutes without moving, then carefully turn with a spatula. For a gas grill, reduce heat to medium; for a charcoal grill, move the salmon to a cooler side. Cover and grill for another 3-5 minutes, until just cooked through.
5. To serve, place thin lemon slices on each plate. Remove the salmon from the grill and place on the lemon slices. Top each piece with dill butter and serve immediately.

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