Grilled Salmon With Lime Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe comes from a lovely menu called Fresh From the Farm featured in the July 2006 Gourmet Magazine. It included this beautiful salmon dish and paired it with Angel Hair Pasta with Fresh Tomato Sauce, Green Beans with Arugula and Grilled Corn with Herbs - and we made them all. Read more . I am submitting those recipes separately. The salmon can be cooked on the stovetop if you don't want to fire up the grill - see alternative instructions below. I've made this menu numerous times in whole and in part because it is so delicious and fresh. Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon. Enjoy. Ingredients:
6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin |
1 1/2 teaspoons finely grated fresh lime zest |
note: it takes only 5 minutes to make this fantastic lime butter sauce. once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn on the menu — you'll want to make it for a whole host of your summer favorites. |
lime butter sauce: (you'll need 6 tablespoons for the salmon - reserve the rest for the grilled corn with herbs or some other lucky dish.) |
1 large garlic clove, chopped |
1/4 cup fresh lime juice |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 stick (1/2 cup) unsalted butter, melted |
Directions:
1. Lime Butter Sauce:
2. Purée garlic with lime juice, salt, and pepper in a blender until smooth.
3. With motor running, add melted butter and blend until emulsified, about 30 seconds.
4. Reserve 6 tablespoons for salmon.
5. Lime Butter Sauce Note: Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
6. Makes about 3/4 cup.
7. ****
8. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
9. Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) for 4 minutes.
10. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
11. Sprinkle fillets with zest and top each with 1 tablespoon prepared Lime Butter Sauce.
12. ****
13. STOVETOP INSTRUCTIONS:
14. Salmon Note: If you aren't able to grill outdoors or don't care to, the salmon can be cooked in a hot well-seasoned large pan on the stovetop over moderately high heat.a s follows -
15. Heat large saute pan over medium-high heat.
16. When hot, add 1-2 tablespoons of olive oil and 1 tablespoon of unsalted butter. When the butter melts completely into the olive oil, add the salted and peppered salmon fillets, flesh side down.
17. Watch the salmon closely. You do not want to overcook it.
18. I would estimate 4-6 minutes per side. HOWEVER, I don't time the process as much as I watch the cook line of the salmon. In that I mean, you can see the salmon turning a lighter pink as it cooks and it will move up the fillet from the pan surface. Watch the center sides where the thickness is.
19. As the cook line gets almost half way up the center thickness of the fillet, flip the fillet into the skin side. Cook another 4 minutes or until the cook line gets close to the done line above.
20. What you want: To leave about about 1/8 inch of uncooked salmon in the very center of the thickness part of the fillet. Remove from pan and place on serving platter.
21. **The salmon will continue to cook after it is removed from the heat. But the perfectly cooked salmon fillet here is still a tiny bit on the just-barely-cooked side in the dead center. That way it remains moist and flaky and perfect throughout
22. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
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