Grilled Salmon With Jalapeno Butter Food

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.

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.

JOHNNY GARLIC'S CEDAR PLANK SALMON

Steps:

• Preheat oven to 400 degrees F.
• In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.
• Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.
• Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.
• Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.

ROASTED SALMON WITH JALAPEñO, HONEY AND LIME

Steps:

• Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
• Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
• Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
• Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.

GRILLED SALMON

Steps:

• Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
• Preheat grill for medium heat and lightly oil the grate.
• Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.