Mahogany Marinated Salmon With Caramel-Lime Butter
- 6 portions(6 oz each)1-1/2 inch thick salmon filet, skinned.
- Marinade:
- 1 cup soy sauce
- 3 tsp. sesame oil
- 1" piece ginger, peeled and sliced thin
- 1 stalk lemongrass, sliced thin
- 3 cloves garlic, crushed
- 3 tbsp. dark brown sugar
- 2 tbsp. rice wine vinegar
- 1 bay leaf
- 1/2 small red onion, diced
- 1 tbsp. molasses
- For the Sauce:
- 1/4 cup water
- 1 cup granulated sugar
- 1 cup freshly squeezed lime juice (about 8 large limes)
- 1 cup (2 sticks) cold butter, cut into small pieces
- Place all marinade ingredients in a medium saucepan. Bring to a boil, reduce heat, and simmer gently until volume of mixture is reduced by half. Set aside to cool completely. When cool, strain through a sieve into a 13X9" baking pan. Place salmon filets in marinade, cover, and refrigerate at least 4 hours, but overnight is ideal. tuen fliets over halfway through marinating time.
- Meanwhile, prepare the caramel-lime butter. In a medium, heavy bottom saucepan, bring water and sugar to a boil over high heat. Allow to boil until mixture begins to caramelize, about 5 minutes. Do not stir. Reduce heat to medium-high, and continue to cook until mixture is a light golden brown colour. Do not allow to darken too much. VERY carefully, add lime juice all at once, and bring to a boil, swirling the pan to mix. Cook this mixture down until it reaches a thin, syrupy consistency, about 5 minutes. Remove from heat and cool for 5 minutes. Whisk in butter, one piece at a time, until fully incorporated. Transfer mixture to a covered container and refrigerate until ready to use. (Can be made ahead and kept refrigerated for 2 weeks)
- Oil grill and preheat to medium-high. Remove salmon filets from marinade and discard remaining marinade. Pat dry with paper towels. When grill is hot, cook filets 4 minutes per side, or until just slighty pink inside. Do not overcook. To serve, place caramel lime butter in a small saucepan and heat gently until melted. Serve salmon filet atop some wilted spinach or swiss chard, and drizzle caramel-lime butter on top.
salmon filet, marinade, soy sauce, sesame oil, ginger, stalk lemongrass, garlic, dark brown sugar, rice wine vinegar, bay leaf, red onion, molasses, water, sugar, freshly squeezed lime juice, cold butter
Taken from www.epicurious.com/recipes/member/views/mahogany-marinated-salmon-with-caramel-lime-butter-1204181 (may not work)