Salmon With Lime Butter Sauce Food

EASY BAKED SALMON WITH GARLIC LIME BUTTER SAUCE

Steps:

• Preheat oven to 375 F.
• To a medium-size casserole dish, add 1 tablespoon of melted butter and spread on the bottom. Add salmon fillet skin side down to the casserole dish. Sprinkle with salt on top.
• Top salmon with minced garlic. Add lime slices all around.
• Top with sliced butter, unmelted.
• Bake uncovered for about 20 minutes or longer (depends on your oven), or until the salmon is cooked through.
• Remove from the oven.
• Remove lime slices from the casserole dish.

GRILLED SALMON WITH LIME BUTTER SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes.
• Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
• Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
• ***Lime Butter Sauce:.
• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.
• Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• Makes 6 servings.

GRILLED SALMON WITH LIME BUTTER SAUCE

Steps:

• In a blender, puree the garlic, lime juice, salt and pepper until smooth. Add melted butter and blend another 30 seconds. Season salmon fillets all over with salt and pepper. Grill over medium heat on lightly oiled grill rack 4 to 6 minutes (cover if using gas grill.) I used the Flavorwave Oven. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with lime zest and cilantro and then top with the lime butter sauce.

GRILLED SALMON WITH LIME BUTTER SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

SALMON ROLLUPS WITH LIME BUTTER SAUCE

Steps:

• Salmon Filling & Rollups:.
• Blend or process cheese & lemon juice till smooth. Add salmon & blend till smooth. Chill in refrigerator till mixture has regained a spread consistency.
• Spread the mixture equally & evenly atop 6 flour tortillas. Roll tortillas snugly & wrap in plastic wrap or secure w/toothpicks.
• Put rollups in freezer for 30 minutes to 1 hour to get very cold for easy slicing, but do not fully freeze.
• When well-chilled, trim rounded uneven edges from the rollups & nibble on them while you slice ea rollup into 6 1-inch pieces.
• Refrigerate till ready for use or overnight, but allow pieces to get close to room temp b4 serving.
• For Lime Butter Sauce:.
• Combine egg yolks, rind, juice & dressing in top of a double saucepan & stir constantly over simmering water for 1 minute.
• Gradually whisk in sml pieces of softened butter & whisk till sauce thickens. Remove from heat & stir in chopped dill.
• To Serve: Put approx 2 tbsp of warm butter sauce on salad or dessert size plates, top w/4 of the 1-inch sliced rollup pieces & drizzle lightly w/some extra sauce. Serve immediately.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth.
• With motor running, add melted butter and blend until emulsified, about 30 seconds.
• Makes 3/4 cup.

HONEY GLAZED SALMON WITH BROWNED BUTTER LIME SAUCE

Steps:

• Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 teaspoon flour over each side of the salmon fillets and spread flour to evenly coat.
• Evenly drizzle 3/4 teaspoon honey over each side of the flour coated salmon fillets. Drizzle 1 tablespoon olive oil into a 10 inch non-stick or cast iron skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned.
• Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 tablespoon Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
• To Make The Browned Butter Lime Sauce: Place butter in a small (light colored to monitor browning) saucepan. Cook over medium heat, stirring pan constantly, until butter is fragrant and has turned a brownish coloring. Careful not to burn.
• Remove browned butter from heat and add it, along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for about 30 seconds, until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

SEARED SALMON WITH LIME BUTTER

Steps:

• Spray a large cast-iron skillet or stainless steel skillet with nonstick cooking spray and heat it over medium-high heat.
• When the pan is hot, add half of the butter, and let it melt.
• The pan should be hot enough that the butter bubbles but doesn't brown.
• Add in the salmon, skin side down and top it with half the lime juice and half of the salt.
• Sear the salmon (cook it without moving it) for about 5 minutes until it starts to cook through.
• Add the remaining half of the butter to the pan and flip the salmon.
• Decrease the heat slightly; top the salmon with the rest of the lime juice and a little more salt.
• Cook it for 3-5 minutes until the salmon flakes easily and is cooked through.
• Remove the salmon to a plate and top it with any pan drippings.

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

SALMON WITH LIME HERB BUTTER

Steps:

• Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
• In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
• Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
• To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.