Grilled Cumin-Crusted Salmon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) finely minced orange zest (rind) |
3 tablespoon(s) freshly cracked cumin seeds, or 1 1/2 tablespoons ground cumin |
juice of 1 lime |
kosher salt and freshly cracked black pepper to taste |
2 tablespoon(s) minced canned or jarred chipotle peppers in adobo sauce |
2 tablespoon(s) olive oil |
2 tablespoon(s) roughly chopped fresh cilantro |
4 salmon fillets, about 8 ounces each |
4 tablespoon(s) unsalted butter, softened |
Directions:
1. To make the butter, combine chipotles, cilantro, lime juice, orange zest and butter in a small bowl. Mash ingredients together until evenly blended. Add salt and pepper to taste. Wrap the butter in plastic wrap, shape it into a log, and refrigerate until firm. (The butter will keep tightly wrapped in the fridge for one week, or frozen for several months.)
2. Toast the cumin seeds in a dry skillet on the stove over medium heat. Shake them frequently and toast until they become fragrant and just a shade darker, after 3 to 5 minutes. Remove from pan and set aside.
3. Heat a grill to medium.
4. Rub salmon fillets on both sides with olive oil and sprinkle generously with salt and pepper. Rub cumin seeds all over the salmon, pressing gently to make sure they adhere to the fish. Place fillets on the grill and cook until almost opaque, about 6 minutes on each side. To check for doneness, make a small cut in the thickest part to make sure it is almost opaque.
5. Transfer salmon to a platter and top each fillet with a slice of the orange-chipotle butter.
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