Spring has sprung and our executive chef, Danny Salazar, has been hard at work developing new recipes to highlight the fresh flavors of the season. During spring, Danny loves cooking on the grill. Why grilling? Chef Danny shares, “There is nothing better than the sweet and savory aromas of food on the grill wafting through the neighborhood. And it tastes great!”
Chef Danny explains, “Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly.” Grilling adds tremendous flavor to your dish and is the perfect excuse to get outside and enjoy the warm weather after a long, cold winter.
Chef Danny’s Signature Recipe: Grilled Salmon & Cilantro-Lime Butter
- 6-ounce fillet of fresh salmon per person
- 1 lime, sliced into 4 wedges
- 3 cloves of garlic, coarsely chopped
- 4 tablespoons of unsalted butter
- 2 tablespoons of fresh cilantro, chopped
- 1 tablespoon of white onion, finely chopped
- 1 tablespoon of olive oil
- 1 tablespoon of freshly squeezed lime juice, from 2 of the lime wedges
- Salt and pepper, to taste
Preheat the grill to high heat. Splash the fillet of salmon with 2 wedges of freshly hand-squeezed lime juice. Season the fillet with salt and pepper to taste. Place the fillet on the grill and sear each side for approximately 4 minutes. Once the fillet is browned on both sides, you should be able to flake it easily using either a fork or your hands. (Note: Flaking salmon is easy and occurs after the fish has gone through the cooking process. You can prepare a salmon for flaking using most common cooking methods, like grilling, poaching, roasting or steaming.) Remove the fillet from the grill and place on a dinner plate in preparation to be garnished.
Cilantro-Lime Butter Method
Set your stovetop dial to medium heat. Add 1 tablespoon of olive oil and finely chopped white onion to the skillet and stir until fragrant, approximately 2 minutes. Stir in 4 tablespoons of butter and 1 tablespoon of lime juice from the remaining 2 lime wedges. Add 2 tablespoons of freshly chopped cilantro and a dash of salt and pepper, to taste. Once all ingredients have been added and stirred to perfection, remove the skillet from the stove.
Drizzle the cilantro-lime butter over the fillet of salmon to your liking. Before you serve this delicious meal, do not forget to add favorite seasonal starch and vegetable to your dish. Chef Danny recommends asparagus spears drizzled in a lemon-herb butter paired with roasted baby new potatoes with a dash of fresh parsley, but feel free to incorporate your own seasonal favorites.
Not a fan of salmon? No problem! This recipe is universal for a variety of other proteins, like halibut, sea bass and even poultry. Chef Danny urges you to put your personal touch on his signature favorites and create a seasonal dish that your whole family will enjoy.
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Robert Ryan Catering and Design plans and executes over 400 events each year, boasts a five-star rating on WeddingWire and has received WeddingWire’s Couple’s Choice/Bride’s Choice Award seven years in a row. Learn more about Robert Ryan Catering & Design and tour our venues. Subscribe to our e-newsletter for exclusive offers, up-to-date news and recipes from our executive chef.