Created by TeresaS on May 13, 2019
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.