Source: Ian Knauer - Gourmet, July 2006
adapted by http://theresalwaysthyme.blogspot.com/
6 (6-oz) pieces center-cut salmon fillet (about an inch thick) with skin
1 teaspoon finely grated fresh lime zest
6 tablespoons lime butter sauce
Prepare grill for cooking over medium-hot charcoal or moderate heat for gas grilling.
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (close cover for gas grilling) about 4 - 5 minutes. Turn fillets over and grill (close cover for gas grilling) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with about a tablespoon of the lime butter sauce.
If you aren't able to grill outdoors, you can grill the salmon indoors in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.
Garlic Lime Butter Sauce
1 large garlic clove, chopped
1/4 cup fresh lime juice
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted
1/2 fresh jalapeno
1/2 shallot, finely chopped
1/2 teaspoon fresh lime zest
Melt the butter in a saute pan with the shallots and the garlic. Don't cook it, just heat it all up until melted. Purée the lime juice, jalapeno, salt, and pepper in a blender or food processor until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. or pour melted butter, garlic and shallot in the food processor and whiz until emulsified.