Grilled Salmon With Jalapeno Butter
Recipe: #32035
May 13, 2019
Categories: Salmon, Pacific Northwest, Grilling (Outdoor), Gluten-Free, Kosher Low Carbohydrate, No Eggs, Hot Peppers, Butter/Margarine, Spicy, Salmon Dinner, more
"This is out of my Hot & Spicy cookbook...spiced butters offer instant flavor for grilled salmon. This jalapeno-cilantro version is equally good on grilled meats..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (225.2 g)
- Calories 712.4
- Total Fat - 54.1 g
- Saturated Fat - 19.6 g
- Cholesterol - 61 mg
- Sodium - 1046.2 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 12.1 g
- Sugars - 2.4 g
- Protein - 39.8 g
- Calcium - 192.3 mg
- Iron - 3.9 mg
- Vitamin C - 27 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 1
For jalapeno butter, combine gingerroot, garlic, and jalapeno pepper 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.
Step 2
Thaw salmon, if frozen. Sprinkle with salt and pepper. Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals. Grill for 3 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.
Step 3
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.
Tips
No special items needed.
2 Reviews
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