I saw this recipe on the Today Show recently and even though I'm not a huge Salmon fan, Kathie Lee raved about it so much that I couldn't resist making it.
And it was as delicious as she promised.
I'm definitely going to make this again and absolutely going to experiment more with baking sundried tomatoes like this. It was almost like crispy little sun dried tomato bacon bits!
4 salmon fillets with skin on (6 ounce portions)
3/4 cup sun dried tomatoes, finely chopped
2 tablespoons unsalted butter, softened
2 tablespoons grapeseed oil
1 tablespoon Mrs. Dash original blend seasoning
Pam cooking spray for high temp cooking
Remove salmon fillets from refrigerator and allow them to reach room temperature.
Make topping: In a small bowl, combine sun dried tomatoes and butter. Mix thoroughly and set aside.
Preheat grill or cast iron griddle to medium heat. Brush fillets with grapeseed oil and season with Mrs. Dash seasoning.(I used a bruschetta seasoning I had on hand).
Generously spray cooking surface with cooking spray. Place fillets on the grill, skin side up. Grill side without skin for approximately 2-3 minutes, watching carefully not to burn.
Flip to skin down side and grill for 3-4 minutes. Cover with foil until skin is crispy.
Preheat oven to 375 degrees. Place generous portion of sun dried tomato topping on top of fillets. Heat for another 6-7 minutes, until sun dried tomatoes begin to crisp.