RICHMOND, Va - Cookbook Authors and Sisters Monica Van Cleve and Allie Cushing put together a tasty dish featuring Salmon. This fish entrée bursts with flavor as it is cooked in homemade ginger butter, cilantro, garlic and a kick of heat with the addition of jalapenos. For more information you can visit online at www.vancleveseafood.com.
GINGERROOT 1⁄2 “ fresh root, peeled
BUTTER 1⁄2 cup, softened
CILANTRO 1⁄4 cup fresh
JALAPEÑO 1 large, seeded
GARLIC 3 large cloves, fresh
LIME 1, for wedges
SALMON 1 1⁄2 lb. fillets, fresh
In a chopper, combine ginger, garlic, jalapeño, butter and process until fine, add cilantro. On a piece of plastic wrap or wax paper, roll into a 8” log. Seal ends and chill. When ready to cook, sprinkle salmon with salt and pepper, unroll butter and put 3 slices in a med-high black iron skillet, when the butter is almost melted and skillet is hot place salmon fillet skin side up. Turn salmon over after 4-8 minutes depending on the thickness and cook another 2-3 minutes. Put a pat of butter on each fillet, then transfer to plate, squeeze lime before eating.
