Grilled Salmon with Habanero Lime Butter

Contrary to the widely popular beliefs that hot peppers are a vegetable, the fruit is native to tropical America, and best grown in the later months of July through November. Added to a wide array of dishes for that savory spice it is renowned for, you should stir-fry or roast to extract the best flavors. For the recipe below, we are incorporating habaneros into the butter. If habaneros are too spicy for your tastes, you may substitute out with the same proportions of your desired pepper.

What you need;

• ¼ cup of vegetable oil
• ½ cup of orange juice
• 4 tablespoons, lime juice
• 1 tablespoon, tequila ( optional )
• 1 ½ tablespoon, ½ teaspoon, grated lime zest
• 1 ½ tablespoon, ½ teaspoon, habanero pepper, minced
• 1 clove of garlic, minced
• 4 (5 oz) salmon steaks
• ¼ cup of butter, softened
• ¼ teaspoon of garlic salt
• Salt and pepper to taste

Necessary Equipment

• A cutting board
• A chef’s knife
• A shallow baking dish
• A charcoal or gas grill
• Grill Tongs
• Big and small bowls
• Garlic press
• Basting brush

Instructions

1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, (optional), 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.

2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.

3. Preheat the grill to medium heat.

4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

Smith, Mike. “Grilled Salmon with Habanero-Lime Butter.” https://www.allrecipes.com/recipe/21352/grilled-salmon-with-habanero-lime-butter/