Grilled Salmon with Jalapeno Butter (Low Carb)
3/4 inch fresh gingerroot
2 large cloves garlic
1 jalapeno, halved and seeded (more to taste)
1/4 cup loosely packed fresh cilantro leaves
1/2 cup butter, softened
1 1/1 lb fresh salmon fillets or steaks, cut 1″ thick
To prepare the butter: Combine gingerroot, garlic and jalapeno in a blender container or food processor bowl; cover and process till finely chopped.
Add cilantro; cover and blend or process till combined. Stir into butter.
On a piece of waxed paper or plastic wrap, shape butter into a 6″ long log. Seal and chill till serving time. (The butter is good on grilled meat, too).
Sprinkle the salmon with salt and pepper. Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals.
Grill for 4 to 6 minutes for each 1/2″ of thickness. (Or, broil on the unheated rack of a broiler pan 4″ from the heat for 4 to 6 minutes for each 1/2″ of thickness).
If the fish is thicker than 1″, turn it halfway through cooking. Fish is done when it flakes easily when tested with a fork. To serve, place a 3/4″ thick slice of jalapeno butter atop each piece of fish. Seal remaining butter and freeze up to 3 months.