1/2 cup of brown sugar
1/4 cup kosher salt 1 tablespoon pepper 4 salmon fillets (about 4 ounces each)
1/2 cup (1 stick) unsalted butter, softened 1 tablespoon chopped fresh cilantro 1 tablespoon chopped, seeded fresh jalapeño pepper 1 tablespoon fresh lime juice 1. For salmon: in a large bowl, stir brown sugar, salt and pepper until combined. Add fillets to bowl, turn to coat. Cover bowl and refrigerate 4 hours. 2. In a small bowl, stir butter, cilantro, jalapeño and lime juice until blended. Scrape mixture onto a sheet of plastic wrap; roll into a cylinder, wrapping log completely. Chill for 20 minutes, until hard enough to hold its shape. 3. Preheat grill; lightly oil grates, Grill salmon over medium heat about 4 minutes per side. Remove from grill. 4. Slice cold lime-jalapeño butter into disks. Top warm fish with flavored butter disks.
TIP: Whenever you cook salmon, throw a couple extra fillets on the grill. Leftovers make a great lunch or addition to a salad.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."