4
Serving
15min
PREP. TIME
18min
COOK TIME
INGREDIENTS
½ stick Keller’s Creamery Salted Butter
½ cup chopped fresh chives
1 tbsp. chopped fresh tarragon
¼ cup dry white wine
1/3 cup sour cream
1/2 tsp. salt, divided
1 dash ground red pepper
1 tbsp. olive oil
1¼ lb. boneless salmon fillet with skin on
1 lb. asparagus spears
STEPS
- Melt the butter in a medium skillet over medium-high high heat. Add the chives and tarragon and sauté for 1 minute or until the chives are tender. Add wine and bring to a boil, reduce heat to medium and simmer 1 minute. Transfer mixture to a blender or food processor and add sour cream, ¼ tsp. salt and red pepper. Purée until smooth; set aside.
- Heat your grill to high heat. Sprinkle the salmon fillet with the remaining ¼ tsp. salt and pepper and brush with olive oil. Place salmon on grill skin side down and cook for 4 to 6 minutes per ½-inch of thickness. The skin may stick to the grill but the fish will remain intact. Let salmon rest for 5 minutes before serving. While salmon rests, brush the asparagus with olive oil and grill for 2 to 3 minutes or until it reaches desired tenderness. Cut the fish into four equal pieces and top with sauce. Serve the asparagus spears on the side. Garnish with additional sprigs of tarragon, if desired.
NUTRITION FACTS » 1 SERVING
Calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 g
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 mg
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . 6 g
Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 g
Sodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 mg
Dietary Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 g