Grilled Cumin-crusted Salmon Fillets with Orange-chipotle Butter

Salmon works perfectly on the grill, because it has a firm enough texture not to fall apart, and its strong, rich, defined taste can stand up to the grill flavor. Here we challenge the salmon further with a quick cumin rub and a flavored butter featuring the hot, smoky chipotle pepper along with a combination of other Latin ingredients. Fortunately, the fish is up to the challenge, and the resulting dish is spectacular.

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Seafood

Main Course

Ingredients

3 tablespoons freshly cracked cumin seeds (or substitute 1 1/2 tablespoons ground cumin)		2 Tablespoons minced canned or jarred chipotle peppers in adobo sauce
4 salmon fillets, about 8 oz (225 g) each (or substitute mahi-mahi, bluefish, or halibut)		2 Tablespoons roughly chopped fresh cilantro
2 tablespoons olive oil		Juice of 1 lime (about 2 tablespoons)
Kosher salt and freshly cracked black pepper to taste		1 Tablespoon finely minced orange zest
For the chipotle butter:		4 Tablespoons unsalted butter, softened

directions

Total:

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1
Make the butter: Combine the chipotles, cilantro, lime juice, orange zest, and butter in a small bowl and mash together until evenly blended. Add salt and pepper to taste. Wrap the butter in plastic wrap, shape it into a log, and refrigerate until firm. (This butter will keep in the refrigerator for a week, or frozen for several months.)
2
Toast the cumin seeds (if using) on the stove top in a dry skillet over medium heat, shaking them frequently to prevent burning, until they are fragrant and just a shade darker (3–5 minutes). Set them aside.
3
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
4
Rub the salmon fillets on both sides with olive oil, sprinkle generously with salt and pepper, then rub the cumin into the salmon, pressing gently so it adheres. Put the fillets on the grill over the coals and cook until almost opaque throughout (6–8 minutes per side). To check for doneness, poke the fish with your finger to test its firmness . If you’re unsure, make a cut in the thickest part of the fillet to be sure it is nearly opaque all the way through.
5
Transfer the salmon to a platter, and top each hot fillet with a slice or two of the seasoned butter.

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Grilled Cumin-crusted Salmon Fillets with Orange-chipotle Butter

Ingredients

directions