Grilled Cumin-Crusted Salmon Fillets with Orange-Chipotle Butter
Salmon works perfectly with this cumin rub and the flavored butter features hot, smoky chipotle pepper.
Serves: Serves 4
- 3 tablespoons freshly cracked cumin seeds (or substitute 11/2 tablespoons ground cumin)
- 4 salmon fillets, about 8oz (225g) each (or substitute mahi-mahi, bluefish, or halibut)
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons minced canned or jarred chipotle peppers in adobo sauce
- 2 tablespoons roughly chopped fresh cilantro
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon finely minced orange zest
- 4 tablespoons unsalted butter, softened
- Kosher salt and freshly cracked black pepper
- Make the butter: Combine the chipotles, cilantro, lime juice, orange zest, and butter in a small bowl and mash together until evenly blended. Add salt and pepper to taste. Wrap the butter in plastic wrap, shape it into a log, and refrigerate until firm. (This butter will keep in the refrigerator for a week, or frozen for several months.)
- Toast the cumin seeds (if using) on the stove top in a dry skillet over medium heat, shaking them frequently to prevent burning, until they are fragrant and just a shade darker (3-5 minutes). Set them aside.
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Rub the salmon fillets on both sides with olive oil, sprinkle generously with salt and pepper, then rub the cumin into the salmon, pressing gently so it adheres. Put the fillets on the grill over the coals and cook until almost opaque throughout (6-8 minutes per side). To check for doneness, poke the fish with your finger to test its firmness (see The "hand method"). If you're unsure, make a cut in the thickest part of the fillet to be sure it is nearly opaque all the way through. Transfer the salmon to a platter, and top each hot fillet with a slice or two of the seasoned butter.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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