Grilled Salmon Jalapeño Lime Butter
This tasty salmon recipe is so easy to prepare and elegant enough to serve for dinner guests. The Jalapeño Lime butter gives this dish an extra little kick and the butter can be used on steaks or muffins or crackers or just licked right off the fork . . . omg . .
Ingredients
- [s] 4 (5 ounce) salmon steaks ·
- [s] 1 clove garlic, pressed ·
- [s] ¼ cup vegetable oil ·
- [s] ½ cup orange juice ·
- [s] 3 tablespoons lime juice ·
- [s] 1 tablespoon tequila ·
- [s] 1 tablespoon grated lime zest ·
- [s] 2½ tablespoons minced Jalapeño ·
- [j] ¼ cup butter, softened ·
- [j] ¼ teaspoon garlic salt ·
- [j] 1 tablespoon lime juice ·
- [j] 1 tablespoon minced Jalapeño ·
- [j] 2 teaspoons grated lime zest ·
Instructions
Jalapeño is a medium to large (2–3½ inches) size chili pepper which is prized for its warm, burning sensation when eaten. You can make this dish very hot by substituting Habanero or Scotch Bonnet chilies but make sure you quarter the quantity as these are 20 to thirty times as hot as Jalapeños. If you use Habanero the dish will not pair as well with the wine and should then be paired with our Sauvignon Blanc.
Remove the seeds from the peppers to tame the heat. If you are using Habanero or Scotch Bonnet then wear rubber gloves while chopping peppers to protect your hands from the spicy oils and be careful not to wipe your face or eyes with your hand while working with the peppers.
In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon pepper and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning every 15 minutes.
In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 1 tablespoon pepper, and 2 teaspoons lime zest. Cover and refrigerate.
Open the Cuvée and pour a glass for the cook! Preheat grill for medium heat. Lightly oil the grill and place the marinated salmon on the grill. Cook the salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with Jalapeño-lime butter, and serve with the Williamson Entice Cuvée.
NOTE: Ingredients [s] = Salmon; [j] = Jalapeño Lime Butter