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Grilled Salmon with Jalapeno Butter – from Petra Hildebrandt
3/4 inch fresh gingerroot
2 large cloves garlic
1 jalapeno, halved and seeded (more to taste)
1/4 cupt loosely packed fresh cilantro leaves
1/2 cup butter, softened
1 1/1 lb fresh salmon fillets or steaks, cut 1 inch thick
To prepare the butter: Combine gingerroot, garlic and jalapeno in a blender container or food processor bowl; cover and process till finely chopped. Add cilantro; cover and blend or process till combined. Stir into butter. On a piece of waxed paper or plastic wrap, shape butter into a 6-inch long log. Seal and chill till serving time. (The butter is good on grilled meat, too).
Sprinkle the salmon with salt & pepper. Place in a well-greased grill basket or on a well-greases grill rack directly over medium coals. Grill for 4 to 6 minutes for each 1/2 inch of thickness. (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4 to 6 minutes for each 1/2 inch of thickness). If the fish is thicker than 1 inch, turn it halfway through cooking. Fish is done when it flakes easily when tested with a fork.
To serve, place a 3/4 inch thick slice of jalapeno butter atop each
piece of fish. Seal remaining butter and freeze up to 3 months.