Thanks, Marsha, your salmon looked so good when I saw it, I had to have it again! When I made the recipe the first time, I added fresh jalapeno's and chopped shallots. Tonight I made it with jalapeno, a roasted poblano and shallots!
To roast the poblano pepper, just put it under the broiler, and roast it until the pepper is charred! Then put it in a brown paper bag and roll the top closed! The pepper will steam inside the bag and the skin will peel off easily! Throw it into a food processor with a shallot, a garlic clove, 1/4 cup of fresh lime juice and some of the lime zest. Salt and pepper and 1/2 of a jalapeno. Whiz it up in the food processor! You can freeze any leftovers for another use.
Charred and peeled!
Garlic, Lime and Jalapeno-Poblano Butter
Joining Suzy from Kitchen Bouquet for another Flashback Friday! Click here to see more Flashbacks with Suzy!
The Flashback fish...
Here's the Flashback links...
The original recipe is here @ epicurious.com!
and the printable adapted recipe!
and this is how it looked tonight...
and with the leftover lime butter, we grilled some calamari for me and my shellfish allergy, and some scallops for everyone else!