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Grape Creek Grilled Salmon w/ Poblano Lime Butter Recipe


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     Grape Creek Grilled Salmon w/ Poblano Lime Butter

Category   Entrees - Maindishes
Sub Category   None
  Grape Creek Vineyard 2008 Viognier

4 Salmon Fillets
2 1/2 tsp soy sauce
1 tsp white wine
Worcestershire sauce
1 tbls lime juice
1 1/2 tsp sesame oil
1 Poblano chile
4 tsp butter
2 tsp lime juice
1 tsp minced chives

Place salmon skin side down in glass dish. In small bowl, mix together the soy, Worcestershire, lime juice and sesame oil. Pour over salmon, cover and refrigerate for 2 hours. Preheat oven to 375 degrees. Place chile in the oven and roast for 45 minutes, turning once. Place in a paper bag for 15 minutes. Peel and seed as thoroughly as possible. Mince.
In a food processor or blender, place butter, lime juice, chives and 1 Tbs minced chile. Process until mixture is well blended. Remove butter from processor and place on a piece of waxed paper. Gently form into a cylinder by rolling paper over the butter. Form a small log. Refrigerate until 30 minutes prior to using.
Preheat grill. Place salmon, skin side down and grill for 5 minutes. Turn and grill for an additional 5 minutes or until salmon is cooked through. Place a slice of butter on top of salmon just prior to removing from grill. Serves four.

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