"boxing" Salmon

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 1/2 cup orange juice (freshly-squeezed is good)
• 1 tablespoon lime zest
• 3 tablespoons lime juice, freshly-squeezed
• 1 tablespoon tequila
• 1 tablespoon habanero pepper, minced
• 1 garlic clove, minced
• 4 (5 ounce) salmon fillets
• 1/4 cup butter, softened
• 1/4 teaspoon garlic salt
• 2 teaspoons grated lime zest
• 1 tablespoon lime juice, freshly-squeezed
• 2 teaspoons habanero peppers, minced

Recipe

• 1 in a mixing bowl, combine first 7 ingredients; stir well.
• 2 reserve a small amount (2 or 3 tablespoons) to use as a basting sauce; pour remainder into a shallow baking dish just large enough to hold salmon fillets in a single layer.
• 3 place salmon in baking dish, turning to coat thoroughly with marinade.
• 4 cover and refrigerate; marinate for 2 to 4 hours, turning frequently.
• 5 in a small bowl, combine lime-habanero butter ingredients, mashing with a fork to blend well.
• 6 cover butter mixture and refrigerate until serving time.
• 7 when ready to cook, lightly oil grate and preheat on 'medium'.
• 8 cook salmon for approximately 5 to 8 minutes per side, until fish flakes easily when scraped with the tines of a fork. (we particularly like this when the skin is a little 'blackened'.).
• 9 serve immediately, topped with a pat of the butter mixture, with additional butter on the side for vegetables, rice or bread.