Seared Salmon with Chipotle Lime Butter

Step 1

Place the jalapeno, lemon and lime juices, and teaspoons of the oil in a large glass baking dish or shallow bowl. Add the salmon and turn the fish to coat all surfaces with the marinade. Let it rest at room temperature for hour.

Step 2

Heat large cast-iron skillet over medium-high heat until it it very hot. Add the remaining teaspoons of oil to the skillet. Remove the salmon from the marinade, reserving the marinade. Season both sides of fillets with salt and pepper.

Step 3

Arrange the fish in the skillet so that the pieces do not touch. Cook the salmon until the flesh is golden on the bottom, about 3 minutes. Then turn the fillets over, reduce the heat to medium, and cook until the salmon is almost cooked through, 2 - 3 minutes, depending on the fillets' thickness. Add the reserved marinade and cook until it reduces to a glaze, about 1 minute.

Step 4

Top each fillet with a teaspoon or more of the Chipotle-Lime Butter.

Chipotle-Lime Butter

Step 5

Using a fork, blend the butter, chipotles, adobo sauce, lime zest, and salt in a small bowl. For best fresh tasting results, use it within the hour, but if making ahead proceed per the following:

Step 6

Transfer the butter to a piece of parchment paper that is about 8-inches long, form it into a cylinder, and roll it up securely; refrigerate the butter until firm. (It can be stored in the refrigerator for up to 3 days. For longer storage, wrap the butter in a second layer of plastic wrap or in aluminum foil and freeze it up to 3 months.)

Step 7

To serve the chilled butter, unwrap it, and using a sharp knife that has been dipped in hot water, cut as many slices as you need. Return any leftover butter to the refrigerator or freezer.