Grilled Salmon with Lime Butter Sauce 

serves 6


6 (6-ounce) center-cut salmon fillets with skin

Zest from half a lime

Extra-virgin olive oil

kosher salt and freshly ground black pepper

1 russet potato cut in half lengthwise


For the Sauce

1 large garlic clove, smashed, peeled, and chopped

1/4 cup freshly squeezed lime juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup (4 ounces) unsalted butter, melted


For the Sauce

In a blender, combine the garlic, lime juice, salt, and pepper.  Purée until blended and smooth.  With the motor running, pour in the butter and blend until emulsified, about 30 seconds.  Keep the sauce warm until ready to serve. (The sauce can be made a day in advance, covered and chilled.  Stir and warm before using).


Prepare a charcoal grill with medium-hot coals.  Drizzle salmon all over with olive-oil and season with kosher salt and freshly ground black pepper.  Place the salmon flesh side down (skin side up) on the grill and cook for 4 minutes.  Turn the fillets over and grill for another 2-3 minutes for medium-rare or until desired doneness.  Remove from the grill and carefully remove the skin.  Sprinkle the salmon with the lime zest and serve with the sauce, about 2 Tablespoons per fillet. Enjoy!


Printed from thegalleygourmet.net