RECIPE COURTESY OF

Firebirds Wood Fired Grill

Wood Grilled Salmon

Ingredients:

4 – 8 oz. Salmon Filets

Kosher Salt

Cracked Black Pepper

Key Lime Butter Ingredients

2 Sticks Butter –Softened

1/2 cup Fresh Key Lime Juice or Nellie’s Key Lime Juice

2 Tbsp A1 Steak Sauce

1 Tbsp Fresh Cilantro Chopped

1/2 Tbsp Garlic minced

1/2 Tbsp Shallot Chopped

1/2 Tbsp Chipotle Pepper Chopped

1 Tbsp Honey

Directions:

For the Key Lime Butter

Step 1 Combine all ingredients, except butter, in a blender and puree. Add

salt and pepper to taste.

Step 2 Using a stand up mixer or hand mixer, whip the butter on low speed

slowly incorporating the pureed ingredients until well blended.

(Use immediately or store in airtight container in refrigerator or freezer

for future use.)

For the Salmon

Step 1 Season the salmon with salt and pepper. Place on the grill skin side

up and cook until medium well.

Step 2 Plate salmon and top with one tablespoon of Key Lime Butter per

each salmon filet.

Serves 4

Recipe by FOOD & WINE, July 2013

Sesame-Crusted Salmon

Cornstarch, egg white and sesame seeds form a crackling crust on these salmon fillets. The flavor of the toasted sesame seeds is complemented by the Asian flavored sauce surrounding the fish, but don’t serve the sauce over the fish or you’ll lose the crunch.

Ingredients:

1/4 cup soy sauce

2 tablespoons dry sherry

1/2 cup canned low-sodium chicken broth or homemade stock

1/2 teaspoon sugar

1 1/2 teaspoons grated fresh ginger

1 clove garlic, minced

2 tablespoons plus 2 teaspoons cornstarch

3 tablespoons water

1 egg white

2 pounds center-cut salmon fillet, cut into 4 pieces

1/4 cup sesame seeds

1/4 cup cooking oil

Directions:

Step 1 In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger,

and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and

the water.

Step 2 Whisk together the egg white and the 2 tablespoons cornstarch. Brush the

skinless side of the salmon with the egg-white mixture and then dip it into the

sesame seeds to coat.

Step 3 In a large nonstick frying pan, heat the oil over moderately high heat. Put the

salmon in the pan, sesame-seed side down, and cook until golden brown, about

5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch thick

fillet. Remove.

Step 4 Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes,

stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until

thickened, about 1 minute longer. Serve the salmon with the sauce poured

around it.

Notes You can also use salmon steaks instead of fillets. Ginger mustard

aioli and diced tomatoes were used on this dish.

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