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Grilled Salmon with a Ginger Lime Butter Sauce
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Grilled Salmon with a Ginger Lime Butter Sauce
If you are serving this at a dinner party, it's a good idea to prepare ahead by making the sauce just before everyone sits down for the starter, keeping it warm in a Thermos flask until you are ready to serve.
- Preparation time: 10 minutes
- Cooking time: 12 minutes
-
Total time:
22 minutes
Serves: 6
Ingredients
- 1 tbsp peeled and finely chopped ginger
- 1 shallot, finely chopped
- Juice of 2 limes
- 2 tbsp double cream
- Salt and freshly ground black pepper
- 6 salmon fillets (about 150g each)
- 2 tbsp olive oil
- 200g chilled unsalted butter, diced
Method
- Place the ginger, shallot and lime juice in a small, non-corrodible saucepan. Boil over a medium heat until it has reduced to about a tablespoon of liquid. Add the double cream, season to taste and set aside.
- Preheat an oven-top griddle pan over a medium-high heat. Brush the salmon fillets with the olive oil and season with salt and freshly ground black pepper. Place the fish, flesh- side down, in the pan and cook for 3 minutes, then carefully turn it over and grill the skin side for 4 minutes or until the fish is just cooked through.
- Meanwhile, bring the lime liquid to the boil, then reduce the heat to a low simmer and gradually whisk in the butter, one piece at a time, so that it emulsifies as it melts. Do not let it boil, or it may split. Remove and serve immediately with the fish.
- This is delicious with spinach or purple sprouting broccoli and a dish of new potatoes.
Comments
This recipe was first published in January 2004.
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