Recipe: Add some salmon to the grill for your Fourth of July cookout
Top the dish with butter flavored with orange zest, juice, cilantro and garlic.
Why not switch it up this Fourth of July? When firing up the grill for holiday burgers include some salmon fillets. Using skin-on fish, it takes just a few minutes over direct heat to create a flavorful crust and moist center.
Serve it hot-off-the-grill topped with flavored butter, a tasty mix of butter augmented with orange zest and juice, chopped cilantro, garlic and a smidgen of cayenne pepper. If cilantro isn’t to your liking, substitute fresh parsley or basil. The butter mixture can be prepared several hours in advance.
Be sure to start grilling with a clean, well- oiled grate. I apply oil to hot grate using tongs gripping a paper towel that is folded into a 2-inch square and dipped into a small bowl of vegetable oil.
Salmon Fillets with Orange-Herb Butter
Yield: 4 servings
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 teaspoon finely grated orange zest plus 2 teaspoons fresh juice
- 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
- 2 tablespoons chopped fresh cilantro
- Coarse salt and freshly ground black pepper
- 4 skin-on boneless salmon fillets (about 6 ounces each)
- Vegetable oil for grill and brushing on fish
PROCEDURE
1. Use a fork to mash together butter, orange zest and juice, cayenne, garlic, cilantro and 1/2 teaspoon salt. Set aside.
2. Heat clean grill to medium-high. Brush both sides of fish with oil. Season with salt and pepper. Lightly oil grates. Grill fish, skin-side down, until lightly charred, about 3 minutes. Turn and cook until just barely opaque in center, about 3 minutes more (grilling times vary with thickness of fish and degree of heat).
3. Remove from heat and place on rimmed plates or platter. Immediately top with orange-herb butter.
Source: “Martha Stewart’s Grilling” from the Kitchens of Martha Stewart Living (Clarkson Potter, $26)
Source : ocregister.com
