This grilled salmon is a wonderful change of pace. The spices readily enhance the fresh taste
of the salmon. Once you have tasted salmon prepared this way, you'll serve it often. Any leftover butter mixture
keeps in the refrigerator for several weeks. Easy and elegant! A great garnish is thinly sliced red, yellow, green
bell peppers, sautéed briefly in the butter mixture.
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In a small bowl, stir together butter, tamarind paste, shallots, coriander, paprika, cumin,
garlic, salt, and pepper. Brush salmon fillets with butter mixture to coat about 1/2 hour before grilling and refrigerate
until ready to grill. Reserve remaining mixture at room temperature.
Heat grill to medium-high. Grill salmon to your liking, brushing with butter mixture during and after cooking. Serve
salmon with chutney, rice, and St Francis 2004 Chardonnay. |
