It’s been a long time since I’ve posted a salmon recipe here, which is somewhat surprising. It’s probably the fish I’ve eaten the most over the course of my life. It’s in some ways, my favorite fish. I love it roasted, grilled, cured, smoked and raw. I’ll take it. But one of the things I don’t like is anything too complicated on my salmon. I want it to taste like fish–not a stew. I actually love the true fishy flavor of salmon. Unfortunately, a lot of the salmon that I see these days is farm-raised, and not nearly as delicious as the wild kind. So instead of buying more, cheaper salmon, I’ve take a different stand. Nowadays, I eat it less frequently, but when I do, I splurge on the more expensive, wild salmon fillets. I really think you can taste the difference (not only in flavor, but in texture as well).
By looking at those grill marks, you may think that I’ve been grilling it up on an outdoor grill but in reality this little baby takes care of business. If you don’t already own a Le Creuset grill pan, go out and get one. I know it’s a steep price to pay, but I’ll tell you–I don’t even know where I put my George Foreman grill. We just don’t use it anymore…want to buy it? I’m really running out of space in my kitchen. Anyway, the beauty of this grill pan is that it–incredibly–delivers a charred, smoky flavor to foods, leaves those gorgeous grill marks and is tiny enough to fit in any crevice in your kitchen. One of my new favorite ways to cook fish is to grill it up, right on the stove top.
In the case of this salmon, I think you’ll like it. It’s a play off the proven lemon/butter/pepper combination, only it incorporates lime juice and zest, both of which elevate a regular old piece of fish to new heights. Not only does the lime juice complement the fish perfectly, but it actually brings out its sweetness. Leftover lime butter can be used as a great dressing for shrimp.
Grilled Salmon with Lime Butter Sauce
adapted from The Best of Gourmet
*serves 2
2 salmon fillets (with skin)
1 teaspoon of freshly grated lime zest
1 chopped garlic clove
3 tablespoons of freshly-squeezed lime juice
1/2 teaspoon of sea salt, plus more to taste
1/4 teaspoon of freshly-ground black pepper, plus more to taste
1/2 stick of unsalted butter, melted
1. Make the lime butter sauce: in a blender, puree the garlic, lime juice, salt and pepper. Pour in the melted butter and blend until it is emulsified. Set aside.
2. Lightly oil a grill pan and heat it over medium-high heat.
3. Season the salmon fillets with salt and pepper and place skin side-up on the pre-heated grill pan. Cook for about four minutes before flipping skin side down and cooking for another 4-6 minutes (until just cooked through).
4. To serve, sprinkle with some of the fresh lemon zest and top with a tablespoon–or two–of the lime butter. Season with additional salt (I like flaky sea salt) and pepper, to taste.
The Motown Mix!
It will get your weekend to a great start (and may prove to be the perfect Pairing for a salmon-centric dinner party). Enjoy!
