We learned this recipe from Al at the Ann Arbor Sailing Club. It's a place you have to drive miles of dirt road to get to, and Al doesn't do much but teach people to sail and cook good food. We haven't been back there in at least a decade, but every time we make this salmon, we think of that place. It's one of the great tastes of summer.
Ingredients:
4 fresh salmon steaks or fillets (with skin on)
2 limes, juiced
1 1/2 tbs. olive oil
2 tbs. soy sauce
3 tbs. butter, softened
2 tsp. snipped chives
In a gallon-size ziploc bag, combine lime juice, oil, and soy sauce. Shake to combine. Place salmon in bag and let marinade 1 hour on the counter or up to 3 hours in the refrigerator.
In small bowl, blend butter and chives with a fork. Refrigerate until ready to serve.
Fire up the grill, and place non-stick foil on the grill surface. Grill salmon just until flaky, but still moist. Serve with a small pat of chive butter on top.
Enjoy!
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