Chef Bud Andersen can be seen on the Panhandle's Number 1 morning show, Daybreak, each Monday morning
From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for grilled salmon with lime butter sauce and cucumber melon salad.
Grilled Salmon with Lime Butter Sauce
Ingredients
6- 6 oz pieces of Salmon fillet
1 ½ tsp finely grated fresh lime zest
6 Tablespoons of lime butter sauce (recipe below)
Preparation
Preheat grill to medium heat
Season salmon all over with kosher salt and coarse ground black pepper
Grill salmon on lightly oiled grill rack for 4 minutes. Turn fillets over and grill until just cooked through about another 4 minutes. Sprinkle fillets with zest and top each with 1 Tablespoon of lime butter sauce. Serve with cucumber melon salad for a cool light and flavorful dinner on a hot summer day!
Lime Butter Sauce
Ingredients
1 large garlic clove, chopped
¼ C fresh lime juice
1 teaspoon kosher salt
½ teaspoon of McCormick coarse ground black pepper
½ C unsalted butter, melted
Preparation
Puree garlic with lime juice, kosher salt, pepper in a blender until smooth. With the motor running, add melted butter and blend until emulsified, about 30 seconds.
Cucumber & Melon Salad with Mint
Ingredients
2 medium cucumbers, peeled, seeded, and cut into 1 inch pieces
1 ½ Cups ripe cantaloupe or watermelon, seeded and cut into 1 inch chunks
Kosher salt (to taste)
McCormick coarse ground black pepper
1 garlic clove, halved
¼ tightly packed cup fresh spearmint leaves, torn
1 heaping Tablespoon finely snipped scallions
1 Tablespoon white wine, or to taste
1 Tablespoon extra virgin olive oil
½ tsp sugar
¼ Cup crumbled feta cheese
Preparation
Sprinkle cut cucumber with kosher salt, and roll up in double thick paper towels. Let rest in the refrigerator for 30 minutes. Unwrap and pat dry.
Rub a serving bowl with the garlic clove. Add cucumbers, melon, mint, chives, wine and oil, gently combine. Add wine, oil, salt, coarse ground pepper and sugar to taste.
Serve topped with crumbled feta cheese, as a light cool side dish for summer grilled fish!
