IE 11 is not supported. For an optimal experience visit our site on another browser.

Cook up Kathie Lee's favorite (and super delicious) salmon fillet dish

Kathie Lee is letting people into her home, life and faith through her new book, "The Good Gifts: One Year in the Heart of a Home." In it, she chronicles the 20th anniversary of life in the Giffords' home with recipes, memories and scripture. One of those recipes is a salmon fillet from family friend Andy Medina.Grilled salmon fillets with sun-dried tomatoesIngredients:4 salmon fillets with skin

Kathie Lee is letting people into her home, life and faith through her new book, "The Good Gifts: One Year in the Heart of a Home." In it, she chronicles the 20th anniversary of life in the Giffords' home with recipes, memories and scripture. One of those recipes is a salmon fillet from family friend Andy Medina.

Grilled salmon fillets with sun-dried tomatoes

Today

Ingredients:

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
Aluminum foil

Directions:

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.

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.

Serve immediately.