2 six to seven ounce wild salmon filets
1 stick unsalted butter, softened
2 tablespoons fresh tarragon, chopped
pinch of sea salt
½ teaspoon cracked black pepper
juice of ½ lemon
½ teaspoon lemon zest
2 – 3 large grape skin tomatoes, chopped, no juice
Season salmon filets with salt and pepper. On a barbecue grill over medium-high heat, broil the salmon for 3 to 4 minutes per side.
Combine the remaining ingredients, and place on a piece of waxed paper. Roll mixture into a tube and chill.
3 cups cooked fettuccine pasta (hot)
1 cup fresh broccoli, cooked, cut into bite sized pieces (hot)
Cut thin slices of butter and toss with the pasta and broccoli. Top with cooked salmon, and garnish with a slice of tarragon butter on top. Served immediately.