Grilled Salmon With Jalapeno Butter Recipes

GRILLED SALMON WITH JALAPENO BUTTER

Steps:

• Butter:.
• In a blender or food processor, combine gingerroot, garlic, and jalapeno. Process till finely chopped.
• Add cilantro and process till combined.
• Stir this mixture into softened butter.
• Shape butter into a 6" log on a piece of plastic wrap; seal tightly and chill till serving time or freeze for up to 3 months.
• Fish:.
• Salt and pepper salmon.
• Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals.
• Grill for 4-6 minutes for each 1/2" of thickness. (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4-6 minutes for each 1/2" of thickness).
• If the fish is thicker than 1 ", turn it halfway through cooking.
• When done, the fish should flake easily when tested with a fork.
• To serve: place a slice of jalapeno butter atop each piece of fish.

GRILLED CORN WITH ROASTED JALAPENO BUTTER

Steps:

• Prepare a grill for medium-high heat or turn on a gas burner.
• Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice.
• Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil.
• Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks.

GRILLED SALMON WITH JALAPENO BUTTER

Steps:

• For Jalapeño Butter:.
• Combine ginger, garlic and jalapeño peppers in a blender or food processor. Process until finely chopped. Add cilantro and process until combined. Stir in butter.
• On a piece of plastic wrap, shape butter into a 6 inch long log. Seal and chill until serving time.
• Sprinkle salmon with salt & pepper. Wrap salmon in foil and place on grill. Grill for 10 to 12 minutes, flipping package over half way. Fish is done when it flakes easily when tested with a fork.
• To serve, place a 3/4 inch slice of jalapeño butter on top of each serving of salmon.
• Seal remaining butter and freeze up to 3 months.

PAN-ROASTED SALMON WITH JALAPEñO

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
• Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
• Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.