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!