Salmon with Green Chili Butter

 Salmon with Green Chili Butter

 2 Servings | 10-minute Prep Time | 15-minute Cook Time | 4-hour Rest Time

Ingredients

1 lb. Salmon, cut into 8 oz. portions

Pink Himalayan Salt

For Green Chili Butter:

8 Shishito Peppers, washed and dried

2 Tbsp. Olive Oil

1-2 Jalapeno Peppers, seeds removed

2 Green Onions, thinly sliced

1 Shallot, diced

3-4 Fresh Cloves of Garlic, peeled

1 c. Fresh Cilantro 

½ c. Unsalted Butter, room temperature

1 Tbsp. Fresh Lime Juice

Salt

Pepper

Instructions

For Salmon:

Season salmon on both sides with salt. Place salmon in container in the refrigerator for at least 4 hours, overnight is preferred.

When ready to cook, preheat oven to 400°F.

Place the salmon on a baking sheet that has been prepared with parchment paper.

Bake salmon on top rack of oven for about 10 minutes, or until desired doneness is achieved.

 

For Green Chili Butter:

In a medium-sized frypan, over medium heat, add 2 Tbsp. of olive oil. Add shishito peppers and cook until tender and blistered, but still green.

Remove peppers from pan and set them in the refrigerator until they cool completely.

Add the jalapeno, green onion, shallot, garlic, and cilantro to a food processor. Add salt and pepper to taste. Process until well combined, about 30 seconds.

Add butter and lime juice to the food processor, process for another 30 seconds, or until just combined.

Remove the stems from the cooled shishito peppers, then add the shishito peppers to the food processor and process until just combined, about 15 seconds.

Serve alongside the prepared salmon.