Grilled Salmon and Lime Butter [BBQ]
From: Kelley, Kansas
Comments: This lime butter keeps in the fridge for 3 to 4 days; bring to room temperature before serving.
Servings: 4
1/2 cup / 125 ml lime butter
  • 4 [6 to 8-ounce / 170 to 227-g each] salmon steaks
  • 4 tablespoons [60 mL] oil
  • Salt and pepper
Lime Butter
  • 1/4 cup [60 mL] hazelnuts
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 1/4 cup [60 g] butter
  • Coat salmon with oil
  • Season with salt and pepper.
  • Grill over hot coals approximately 3 to 5 minutes on each side.
  • Serve with lime butter.
Lime Butter
  • Toast hazelnuts in [350°F / 180°C] oven for about 5 minutes; ground in food processor.
  • Combine with lime zest and juice and butter.
  • Refrigerate.