I borrowed the lime butter idea from epicurious.com but of course made my own modifications to it, and I must say, I’m in LOVE!!! So simple and so flavorful, I put a teaspoon of this on hot, grilled salmon and let it melt over it and boy, did I want to lick my plate! I served the salmon with another recent creation, Pearled Cous Cous with Spring Veggies, and it was a hit in my veggie-loving house. All in all, it made a terrific, light and tasty summer dinner.
The key to perfectly grilled salmon is a) lightly oil both sides of the salmon or the grill, b) season the salmon with salt and pepper before grilling, c) grill the salmon skin side DOWN for about 4 minutes, then turn and grill for another one or two minutes. The skin should be crisp and the flesh moist and shiny and barely opaque when cooked. The results are delicious!
A delicious spin on herb butters, this citrus creation is spectacular on salmon, but it'd also be great on shrimp, scallops, chicken and anything else requiring a kiss of citrus.
- salmon filets - 4, boneless
- unsalted butter - softened, 1 stick
- lime juice - 1/4 cup, freshly squeezed
- garlic cloves - 2, minced fine
- lime zest - about 1 tsp
- salt and pepper - to taste
1. Rub the salmon filets with a touch of olive oil - it doesn't take much more than a tablespoon for 4 filets, then season them with salt and pepper.
2. In a blender or a food processor, combine the softened butter with the lime juice, zest, garlic, salt and pepper. Process at a high speed until fully incorporated. There should be no juice left behind. Chill the butter until slightly hardened.
3. Grill the salmon over a medium high heat. Start skin side down and depending on the thickness and required level of doneness, they'll take about 3-5 minutes per side.
4. Serve with a teaspoon (or so) of the lime butter right on top of the hot filets and let the oozy and yummy butter coat the salmon. Garnish with a twist of lime or a sprig of dill!