Ingredients
- Ginger root (1 cube, 3/4-inch fresh gingerroot)
- 2 large cloves garlic
- 1 to 2 large jalapeno peppers, halved and seeded
- 1/4 cup loosely packed fresh cilantro leaves
- 1/2 cup butter, softened (no substitutes)
- 4 (1 1/2 pounds) salmon fillets (fresh or frozen salmon fillets or steaks, cut 1 inch thick, 4 pieces)
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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