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LOCATION: Recipes >> Outdoor Cooking >> Grilled Salmon 03

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Grilled Salmon with Jalapeno Butter

1 3/4 inch cube fresh gingeroot
2 large cloves garlic
1-2 large jalapeno peppers, seeded
1/4 c. loosely packed cilantro leaves
1/2 c. butter, softened
1 1/2 lbs. fresh or frozen salmon fillets or steaks, cut about 1 inch thick
salt
pepper

For butter,in blender container combine gingeroot, garlic, and
jalapeno pepper, cover and process till finely chopped. Add cilantro;
cover blend till combined. Stir into butter. On a piece of waxed
paper, shape butter into a 6 inch long log. Seal tightly and chill
till serving time or freeze for up to 3 months.

Sprinkle salmon with salt and pepper. Place in a well-greased grill
basket or on a well greased grill rack directly over medium coals.
Grill for 4-6 minutes for each 1/2 inch of thickness.If the fish
is thicker than 12 inch, turn it halfway through cooking. When
done, the fish should flake easily when tested with a fork. To
serve, place a slice of jalapeno butter atop each piece of fish.
Serves 4

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