Salmon Steaks, Roasted Hot Red Pepper Butter
Comments:	Prepare and refrigerate roasted hot red pepper butter at least 1 hour, or better overnight, before serving. Some compare the taste of New Mexico hot peppers to a 'violin concerto', as opposed to the 'strident whistle' and the 'bells' of other hot peppers. It may seem that there is quite a bit of butter in this roasted hot red pepper butter recipe, but it is the required quantity to help blend together all the butter ingredients, roasted hot pepper pulp being the main ingredient. Any leftover roasted hot red pepper butter can be kept refrigerated or even frozen for anotehr use, such as serving it along with rosemary potato wedges, barbecued corn-on-the-cob and grilled thyme-allspice seasoned winter squash halves.
Servings:	4

4 [1/2-pound / 227-g each] salmon steaks 2 lemons, into wedges Really cold roasted hot red pepper butter Roasted Hot Red Pepper Butter 2 New Mexico hot red peppers 1 tablespoon [15 mL] finely chopped French shallot 1 tablespoon [15 mL] lemon juice 2 tablespoons [30 mL] freshly finely chopped parsley 1 teaspoon [5 mL] mild paprika 1/4 teaspoon [1 mL] Cayenne pepper 1/4 teaspoon [1 mL] salt 1/2 pound [227 g] butter, softened

Prepare roasted hot red pepper butter. Preheat barbecue until charcoals become gray, almost white. Oil hot barbecue rack before laying salmon steaks. Barbecue salmon steaks for 5 to 7 minutes on each side, until no longer translucent inside and meat easly broken-up with a fork, squeezing lemon wedges over salmon steaks to sprinkle meat with lemon juice while barbecueing. Transfer done salmon steaks onto individual plates. Remove roasted hot red pepper butter from refrigerator, remove waxed paper then slice butter roll into 1/2-inch [1.3-cm] thick slices. Arrange 1 slice cold roasted hot red pepper butter over each salmon steak; serve immediately. Roasted Hot Red Pepper Butter Preheat barbecue until charcoals become gray, almost white. Oil barbecue rack, arrange hot red peppers onto oiled rack and barbecue hot red peppers onto oiled barbecue rack turning often, until blackened. Using tongs, transfer blackened hot red peppers into a plastic bag with a zipper or into an airtight plastic container. Leave roasted hot red peppers to cool for a few minutes. Using a butter knife, grate and removed blackened sweet red pepper skins; throw away skins, half and seed peppers. Into the bowl of a food prosessor, using metal blade, puree together sweet red pepper meat, finely chopped French shallot, lemon juice, freshly finely chopped parsley, mild paprikaa, Cayenne pepper and salt for 15 to 20 seconds. Grate sides of bowl, add softened butter and process mixture for 15 to 20 seconds, until really well blended. Onto a flat surface, flatten butter onto a large sheet waxed paper, into an approximately 12-inch [30-cm] large square. Using a spoon, trasnfer butter into the center of a clean sheet waxed paper; shape butter into a roll. Wrap butter into waxed paper; refrigerate butter roll onto a flat surface for at least 1 hour, or overnight, before serving.