Grilled Salmon with Poblano Butter
Servings: 4 people
Grilled Salmon with 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!
FOR THE SALMON
- 4 fillets salmon about 2 to 3 lbs
- 3 tbsp lime juice fresh
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp Kosher salt
- ½ tsp black pepper freshly ground
- 4 limes halved, for garnish
FOR THE ROASTED POBLANO BUTTER
- 1 poblano chile
- 8 tbsp unsalted butter softened, 1 stick
- 1 tbsp lime juice fresh
- 1 tbsp Agavé or honey
- 1 tbsp cumin ground
- ¼ tsp Kosher salt
PREPARE THE SALMON
Place the salmon fillets skin-side down in a large glass dish. In a small bowl, mix together the lime juice, oil, soy sauce, cumin, and garlic.
Pour the sauce over the salmon, cover, and refrigerate for 1 to 2 hours, turning once.
MAKE THE COMPOUND BUTTER
Place the poblano pepper on a baking sheet and turn your broiler to HIGH. Place a rack about 4 to 6 inches under the broiler. Place the baking on the rack and cook for 5 to 7 minutes. Use a pair of tongs to turn the pepper over and roast for another 5 to 7 minutes, or until charred all over.
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. Finely mince the roasted pepper and set aside.
Place the butter in a medium-sized bowl and add in 2 tbsp of the roasted, minced poblano, 1 tbsp lime juice, 1 tbsp Agavé, 1 tsp cumin, and ¼ tsp salt. Use a fork or whisk to work the butter until the ingredients are mixed in.
Transfer the butter mixture to a square (10"x10") piece of parchment or wax paper. Using your hands, roll the paper over the butter and use your fingers to create a log of the compound butter. Place in the freezer for 15 to 20 minutes, or in the refrigerator for at least 30 minutes, or until the butter has hardened.
FINISH THE DISH
Turn your grill to medium-high heat. Spray the grates with cooking, or grilling, oil.
Place salmon, skin-side down. Sprinkle the tops with salt and pepper. Grill for 6 to 7 minutes. If desired, also place the lime halves on the grill at this point. Use a spatula or a pair of tongs, or the combination of both, to carefully flip the fillets over and grill for another 6 o 7 minutes, or until just cooked through.
Remove the fillets and the lime halves from the grill and plate with a sliced pad of the poblano butter on top of the hot salmon. Garnish with grilled lime halves.
If using cedar planks, be sure to soak them for 2 hours before placing on the grill. You can also prepare these on the stove with a hot grill pan or cast-iron skillet. Follow the same cook times as in the recipe, checking for doneness before serving.
We like grilling the salmon with the skin on. This helps keep the fillet together will out falling apart. If you prefer no skin, then use extra caution when flipping the fillets, or use a grill pan, or cedar planks.
Honey can be substituted for the Agavé.
After roasting the peppers, you can gently run tap water over to remove any excess seeds. Pat the pepper dry with a paper towel before mincing. You'll only need 2 tbsp of the pepper, which means you have some of the poblano left over. The roasted peppers are great in scrambled eggs or omelet, or on a baked potato, or stirred into your favorite salsa.
The butter will keep in the refrigerator for up to 1 month. The marinade and cilantro rice can be made a day in advance. Don't let the salmon sit in the marinade for more than 2 hours because the citrus will cause the flesh to start to break down. Re-heat the rice in the oven in a covered dish for about 30 minutes, or until warmed through.
Calories: 428kcal | Carbohydrates: 12g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 155mg | Sodium: 732mg | Potassium: 1021mg | Fiber: 3g | Sugar: 2g | Vitamin A: 940IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 3mg