Prep 2 hrs
Cook 10 mins
My family is pretty much split down the middle on the subject of salmon. While nobody detests it, some (including me) are usually 'neutral' to say the least. That's why I was so delighted to finally find a recipe that everyone could truly enjoy when the salmon-lovers in the bunch got a craving. A few notes that I hope will be helpful... If you can't find habeneros, jalapenos will work fine. (If you aren't really into spicy foods, they'll work better!) Amounts of hot peppers, garlic and lime can definitely be adjusted to suit your taste. Also, this makes a lot more butter than you'll need (especially if you're cooking wild salmon, which has a much higher fat content). I wouldn't recommend reducing, though, because it's just delicious on asparagus, rice, broccoli, corn-on-the-cob -- practically any side dish you'd serve. And, of course, it keeps well. About the name... One of my silly kids named it "boxing" salmon because you have to 'strap on the gloves' to prepare it. Wearing surgical gloves to protect your skin is an absolute necessity when chopping habaneros!! (Available in most grocery stores and all drug stores. Very inexpensive, and they come in handy for tons of things!) Found on the allrecipes website, with credit going to Mike Smith. (Thanks for a great one, Mike!)
- 1⁄4 cup vegetable oil
- 1⁄2 cup orange juice (freshly-squeezed is good)
- 1 tablespoon lime zest
- 3 tablespoons lime juice, freshly-squeezed
- 1 tablespoon tequila
- 1 tablespoon habanero pepper, minced
- 1 garlic clove, minced
- 4 (5 ounce) salmon fillets
For the Lime-Habanero Butter
- 1⁄4 cup butter, softened
- 1⁄4 teaspoon garlic salt
- 2 teaspoons grated lime zest
- 1 tablespoon lime juice, freshly-squeezed
- 2 teaspoons habanero peppers, minced
- In a mixing bowl, combine first 7 ingredients; stir well.
- Reserve a small amount (2 or 3 tablespoons) to use as a basting sauce; pour remainder into a shallow baking dish just large enough to hold salmon fillets in a single layer.
- Place salmon in baking dish, turning to coat thoroughly with marinade.
- Cover and refrigerate; marinate for 2 to 4 hours, turning frequently.
- In a small bowl, combine Lime-Habanero Butter ingredients, mashing with a fork to blend well.
- Cover butter mixture and refrigerate until serving time.
- When ready to cook, lightly oil grate and preheat on 'medium'.
- Cook salmon for approximately 5 to 8 minutes per side, until fish flakes easily when scraped with the tines of a fork. (We particularly like this when the skin is a little 'blackened'.).
- Serve immediately, topped with a pat of the butter mixture, with additional butter on the side for vegetables, rice or bread.