Ingredients
6 portions(6 oz each)1-1/2 inch thick salmon filet, skinned.
Marinade:
1 cup soy sauce
3 tsp. sesame oil
1" piece ginger, peeled and sliced thin
1 stalk lemongrass, sliced thin
3 cloves garlic, crushed
3 tbsp. dark brown sugar
2 tbsp. rice wine vinegar
1 bay leaf
1/2 small red onion, diced
1 tbsp. molasses
For the Sauce:
1/4 cup water
1 cup granulated sugar
1 cup freshly squeezed lime juice (about 8 large limes)
1 cup (2 sticks) cold butter, cut into small pieces
Preparation
Place all marinade ingredients in a medium saucepan. Bring to a boil, reduce heat, and simmer gently until volume of mixture is reduced by half. Set aside to cool completely. When cool, strain through a sieve into a 13X9" baking pan. Place salmon filets in marinade, cover, and refrigerate at least 4 hours, but overnight is ideal. tuen fliets over halfway through marinating time.
Meanwhile, prepare the caramel-lime butter. In a medium, heavy bottom saucepan, bring water and sugar to a boil over high heat. Allow to boil until mixture begins to caramelize, about 5 minutes. Do not stir. Reduce heat to medium-high, and continue to cook until mixture is a light golden brown colour. Do not allow to darken too much. VERY carefully, add lime juice all at once, and bring to a boil, swirling the pan to mix. Cook this mixture down until it reaches a thin, syrupy consistency, about 5 minutes. Remove from heat and cool for 5 minutes. Whisk in butter, one piece at a time, until fully incorporated. Transfer mixture to a covered container and refrigerate until ready to use. (Can be made ahead and kept refrigerated for 2 weeks)
Oil grill and preheat to medium-high. Remove salmon filets from marinade and discard remaining marinade. Pat dry with paper towels. When grill is hot, cook filets 4 minutes per side, or until just slighty pink inside. Do not overcook. To serve, place caramel lime butter in a small saucepan and heat gently until melted. Serve salmon filet atop some wilted spinach or swiss chard, and drizzle caramel-lime butter on top.
