Salmon With Lime Herb Butter

• 2 limes
• 1/4 pound (1 stick) butter
• 1 2-inch piece of fresh ginger, peeled and sliced
• 12 sprigs fresh cilantro
• Salt and freshly ground black pepper
• Cayenne pepper
• 2 tablespoons sunflower oil
• 4 6-ounce salmon fillets

1. Heat oven to 425 degrees.
2. Finely grate zest from one lime, and squeeze its juice; set aside.
3. Cut remaining lime into 8 wedges; set aside.
4. In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice.
5. Process until the mixture is smooth.
6. Season to taste with salt, pepper and cayenne pepper; process again.
7. Mound butter on a piece of foil, and shape into a cylinder.
8. Cover tightly with foil, and place in freezer.
9. Brush a baking sheet with oil, and place salmon fillets skin side down on sheet.
10. Sprinkle with salt to taste.
11. Bake until fish flakes easily, about 8 minutes.
12. To serve, remove lime butter from freezer, and cut into thick rounds.
13. Place a fillet on each of four plates and top each with an equal portion of lime butter.
14. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.

limes, butter, ginger, cilantro, salt, cayenne pepper, sunflower oil, salmon

Taken from cooking.nytimes.com/recipes/12067 (may not work)