Grilling: Salmon with Garlic and Lime Butter Sauce

ok, so it happened. We ate somewhat healthy tonight. Not really sure what came over us, but there was a request for salmon. The miracle would be if it was unanimous, but it wasn't. Miss Picky had hot dogs. I went searching online for some nice way to do the salmon and not stink up the house! Grilled Salmon with Lime Butter. Got a lot of rave reviews on Epicurious. So I tried it. It got rave reviews here, too! I added a little bit of shallots and some fresh jalapeno to the sauce. Delicious. Fantastic. Definitely a keeper. Served it with grilled Zucchini sprinkled with Penzey's Mural of Flavor. Good stuff. and some frozen Tater Tots. I said dinner was good, I didn't say perfect :)

Grilled Salmon with Garlic and Lime Butter Sauce 
Source: Ian Knauer - Gourmet, July 2006
adapted There's Always Thyme to Cook
Printable Recipe

6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 teaspoon finely grated fresh lime zest
6 tablespoons lime butter sauce (recipe below)

Prepare grill for cooking over medium-hot charcoal or moderate heat for gas grilling.

Season salmon all over with salt and pepper, then grill, flesh side down, on lightly oiled grill rack (close cover for gas grilling) about 4 - 5 minutes. Turn fillets over and grill (close cover for gas grilling) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with about a tablespoon lime butter sauce.

NOTE: If you aren't able to grill outdoors, you can grill the salmon indoors in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat. Or even in the oven, but leave the "Grilled" off the title :) The sauce is really good on vegetables! You can also use lemon instead of limes, and add chopped shallots. I tend to add shallots to everything. I added some fresh jalapeno, too!

Garlic Lime Butter Sauce
1 large garlic clove, chopped
1/4 cup fresh lime juice
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
1/2 fresh jalapeno
1/2 shallot, finely chopped
1/2 teaspoon fresh lime zest

Melt the butter in a saute pan with the shallots and the garlic. Don't cook it, just heat it all up until melted. Purée the lime juice, jalapeno, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. or pour melted butter, garlic and shallot in the food processor and whiz until emulsified.

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