Recipe by Debi
Spicy butter adds instant flavour to grilled salmon. This is a clipping from a decade old magazine. **Edit June 24/07 - after reading some of the reviews I had to revisit this recipe and try it grilled and it IS so much better that way. Add a little bit of garlic powder and salt & pepper to it first then grill about 5 to 6 minutes per side (Depending on how thick it is) Thanks for the tips - this has made a good recipe great :)
Top Review by Chef Petunia
Absolutely wonderful recipe. I ended up baking mine in foil in a 350* oven due to high winds tonight and it turned out excellent. I also dusted the fish with a mixture of dried basil, oregano, garlic and thyme. This is keeper!!
- 1 teaspoon gingerroot, minced
- 1 1⁄2 teaspoons garlic, minced
- 2 large jalapeno peppers, halved & seeded
- 1⁄4 cup fresh cilantro leaves, loosely packed
- 1⁄2 cup butter, softened
- 1 1⁄2 lbs fresh salmon fillets
Directions See How It's Made
- For Jalapeño Butter:.
- Combine ginger, garlic and jalapeño peppers in a blender or food processor. Process until finely chopped. Add cilantro and process until combined. Stir in butter.
- On a piece of plastic wrap, shape butter into a 6 inch long log. Seal and chill until serving time.
- Sprinkle salmon with salt & pepper. Wrap salmon in foil and place on grill. Grill for 10 to 12 minutes, flipping package over half way. Fish is done when it flakes easily when tested with a fork.
- To serve, place a 3/4 inch slice of jalapeño butter on top of each serving of salmon.
- Seal remaining butter and freeze up to 3 months.