My family loves cured salmon on bagels with cream cheese. They enjoy it smoked and served with eggs. But the fresh stuff-- I'll just say this group is a tough crowd to please when it comes to fresh salmon. Well, I love it. So I am always on the lookout for good recipes to keep fresh salmon on the table. When I saw this recipe, I knew it was going to be a winner. Not only is it tasty, it is easy enough to make on a busy weeknight and elegant enough to prepare for a special occasion. The sauce is flavored with fresh lime juice and garlic. Each of these flavors complement the salmon beautifully. The sauce can be made ahead of time, so all you need to do is pick up the freshest salmon you can find at the market. Grill the fish using the potato tip , then dress it with some sauce and lime zest. It is simple and delicious.
Grilled Salmon with Lime Butter Sauce
6 (6-ounce) center-cut salmon fillets with skin
Zest from half a lime
Extra-virgin olive oil
kosher salt and freshly ground black pepper
1 russet potato cut in half lengthwise
For the Sauce
1 large garlic clove, smashed, peeled, and chopped
1/4 cup freshly squeezed lime juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup (4 ounces) unsalted butter, melted
For the Sauce
In a blender, combine the garlic, lime juice, salt, and pepper. Purée until blended and smooth. With the motor running, pour in the butter and blend until emulsified, about 30 seconds. Keep the sauce warm until ready to serve. (The sauce can be made a day in advance, covered and chilled. Stir and warm before using).
Prepare a charcoal grill with medium-hot coals. Drizzle salmon all over with olive-oil and season with kosher salt and freshly ground black pepper. Place the salmon flesh side down (skin side up) on the grill and cook for 4 minutes. Turn the fillets over and grill for another 2-3 minutes for medium-rare or until desired doneness. Remove from the grill and carefully remove the skin. Sprinkle the salmon with the lime zest and serve with the sauce, about 2 tablespoons per fillet. Enjoy!
Source: Adapted from Gourmet, July 2006