Grilled Salmon with Roasted Poblano Lime Butter

Grilled Salmon with Roasted Poblano Butter

Course: Seafood
Cuisine: American
Keyword: grilled seafood, Poblano, salmon
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 224kcal
Author: Kris Longwell
Grilled Salmon with Roasted Poblano Butter is divine. Make the compound butter ahead of time, and you won't believe how quickly this superstar dish comes together. Serve over a bed of greens, and you'll have an amazing dish on your hands. Awesome!
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Ingredients

  • 4 fresh salmon fillets about 2 to 2 1/2 lbs
  • 2 1/2 tsp fish sauce* or soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp white balsamic vinegar
  • 1 tsp fresh lime juice (plus another 2 teaspoons)
  • 1 1/2 tsp sesame oil
  • 1 poblano chile**
  • 4 tbsp unsalted butter, softened slightly 1/2 stick
  • 1 tbsp chives finely chopped
  • *Available in the Asian section of most supermarkets or at Asian markets
  • **Available in the produce section of most supermarkets or specialty markets like Whole Food

Instructions

PREPARE THE SALMON

  • Place the salmon fillets skin side down in a large glass dish.
  • In a small bowl, mix together the fish sauce, Worcestershire sauce, vinegar, 1 tablespoon lime juice, and sesame oil.
  • Pour the sauce over the salmon, cover, and refrigerate for 2 hours, turning once.

MAKE THE COMPOUND BUTTER

  • Pre-heat the oven to 375 F.
  • Put chile on a baking pan and and roast in the oven for 45 minutes, turning once.
  • Place roasted chile in a large bowl and cover with plastic wrap for 15 minutes.
  • Take the pepper out of the bowl and peel off the skin and remove the seeds. Mince the roasted pepper.
  • In a food processor, or blender, place the butter, 2 teaspoons lime juice, chives, and 2 tablespoons of the minced pepper (save the rest of the pepper for another use). Process for 20 to 30 seconds until the mixture is well combined.
  • Gently form mixed butter into a cylinder on wax paper. Using your hands, push ends together to form a log. Refrigerate for at least 30 minutes before using.

FINISH THE DISH

  • Create a hot grill.
  • Place salmon, skin side down (if skin is still on), and grill for 5 minutes. (half way through, move fillets 45 degrees on the grill, to make perfect cross grill marks).
  • Turn the fillets over and grill for an additional 5 minutes, or until salmon is cooked through.
  • Place a slice of the butter on top of each salmon fillet just prior to removing from the grill so that it melts slightly.

Nutrition

Calories: 224kcal