Salmon With Lime Herb Butter Food

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.

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

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

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.

HONEY LIME GARLIC BUTTER SALMON

Steps:

• Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking sheet with a large piece of foil, or 2 long pieces of foil over lapping each other lengthways if your salmon is wide.
• In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lime juice, and whisk until the honey has melted through the butter and the mixture is well combined.
• Place the salmon onto lined baking sheet. Evenly pour the honey-lime mixture over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons), cracked pepper, and 2 tablespoons of parsley. Fold the sides of the foil up beside the salmon to keep the sauce under the fillet.
• Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Then, change oven setting to broil (or grill) for 2-3 minutes on medium heat to caramelise the top. Garnish with remaining parsley and serve immediately with fresh lime slices.

LIME BUTTER SALMON IN FOIL WITH SUMMER VEGGIES

Steps:

• Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet.
• In a small bowl add melted butter, lime juice, and zest of lime and mix. Pour evenly into each packet. Add lime wedge in each packet and bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place salmon packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets and garnish with parsley.

GARLIC BUTTER SALMON RECIPE

Steps:

• Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.
• Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.
• Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.
• Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.
• Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes - it will rise to 53°C/127°F. (See Note 2 for internal temperatures)
• Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.
• Serve: Place salmon on serving plates. Spoon over butter (be judicious, it's rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

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.

SALMON IN LIME SAUCE

Steps:

• In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

GRILLED SALMON RECIPE WITH GARLIC LIME BUTTER

Steps:

• In a sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 1 min or until fragrant. Add chopped dill and 2 Tbsp lime juice then immediately remove from heat.
• Arrange salmon fillets on a platter skin-side-down and spoon on 1/3 of butter sauce and brush over the tops. Let salmon marinate while preheating grill.
• Preheat grill to medium heat (350˚F to 400˚F). Oil the hot grates. Place salmon onto preheated grill, skin-side-up. Cover and grill over medium (350˚F) heat undisturbed, about 3 minutes on the first side.
• Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), brush on 1/3 of butter sauce then cover and cook another 2 minutes (or according to salmon grilling chart), until internal temperature reaches 140˚F (the temperature will continue to rise to an ideal 145˚F internal temperature off the grill).
• Transfer salmon to a platter and drizzle with remaining 1/3 of sauce in saucepan (if butter has hardened, heat on the stovetop just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon.

GRILLED SALMON WITH HERBED BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F. Preheat a grill to high heat.
• To make the fish: fillet the fish and remove all bones (You can ask your fishmonger to do this). Season the fish with the olive oil, and salt and pepper. Grill on both sides until the fish has clear grill marks, about 6 minutes per side. Remove from the grill, place on a sheet pan, and finish in the oven.
• Transfer to a warmed platter and brush with Herbed Butter Sauce.
• To make the sauce: in a small pan, sweat the shallots in butter. Add the wine, stock, vinegar, and lemon juice and simmer until reduced by half.
• Stir in 3 tablespoons cream. Add half of the tarragon. Whisk in the cold butter, 1 tablespoon at a time, strain and add remaining tarragon and chopped parsley. Season with salt and pepper to taste.
• Reserve warm.

LEMON BUTTER SALMON RECIPE

Steps:

• Remove the salmon from the refrigerator and let it come to room temperature while you preheat the oven. Preheat the oven to 400 degrees Fahrenheit.
• Spray a baking dish with cooking spray or coat the bottom with a little bit of melted butter or oil to prevent the fish from sticking.
• Place the salmon on the baking dish (skin side down if your fish has skin). Season the salmon on both sides with salt and black pepper.
• In a small bowl, melt the butter and stir in the garlic, lemon zest, lemon juice and fresh dill. Let the flavored butter cool for about a minute.
• Pour the lemon herb butter over the salmon. Arrange the lemon slices on top of the fish.
• Bake uncovered for 12 to 15 minutes (depending on the size and thickness of the fish) or until the salmon is cooked through and flakes easily (see notes). Remove from the oven and serve garnished with extra dill (optional).

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.

BAKED SALMON WITH HERB BUTTER

Steps:

• Preheat oven to 350°F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
• Place fish on foil-lined shallow baking pan. Spread fish with herb butter mixture.
• Bake 10 minutes per inch of thickness, or until fish flakes easily with a fork.

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.

CRISPY SKIN SALMON WITH MINCED HERB BUTTER

Steps:

• For the minced herb butter: Line a baking sheet that fits into the freezer with parchment paper.
• Put the butter in a small mixing bowl and add the parsley. Stir to combine with a rubber spatula. Scoop into a piping bag fitted with a star tip. Pipe the butter into rosettes on the prepared baking sheet. Freeze until the butter is set, about 1 hour.
• For the salmon: Line a plate with paper towels and place the salmon on it skin-side up. Using a paring knife, score the salmon by making 2 small slits in the skin on each piece, making sure not to cut into the flesh. Pat the skin with paper towels to make sure it is as dry as possible.
• Place a large nonstick skillet over high heat. Once the skillet is warm, add the vegetable oil and heat until shimmering. The skillet needs to be very hot to create a crispy sear at the start.
• Season the salmon skin with 1/2 teaspoon of the salt, then place the salmon pieces skin-side down in the oil; reduce the heat to medium. Using a fish spatula, apply even pressure to each piece to make sure it stays flat. Cook, without flipping, until the edges are golden brown and the flesh is turning opaque, 7 to 8 minutes. Season the flesh of the salmon with the remaining 1/2 teaspoon salt and flip over to finish cooking; it will take about 2 minutes more for medium (125 degrees F), depending on the thickness of the fish. Do not flip the fish again or cover the skillet.
• Plate the salmon crispy skin facing up. Top each piece with a rosette of herb butter. Serve immediately.