Lime-Marinated Salmon Great For Lunch

Here’s a typical school lunch entree - from the Santa Fe School of Cooking, that is.

Lime-Marinated Grilled Salmon With Ginger-Lime Butter

1/3 cup freshly squeezed lime juice

2 cups coarsely chopped onion

1-1/2 teaspoons coarsely chopped garlic

2 large fresh jalapenos, chopped

1 bunch cilantro, coarsely chopped

1 tablespoon honey

1/2 teaspoon red chili powder (preferably from New Mexico chilies)

1/4 cup olive oil

1 teaspoon salt

2 pounds salmon fillet, cut in 4- to 5-ounce portions

Ginger lime butter (recipe follows)

Combine marinade ingredients in a medium-size bowl and whisk together to combine. Taste and adjust seasoning.

Pour half the marinade over the bottom of a glass or stainless steel baking dish. Place the fillets on the marinade and pour the remaining marinade to cover the fillets. Marinate for about 1 hour.

Sprinkle with salt and pepper, remove from marinade and grill to desired doneness.

Yield: 6-8 servings.

Ginger Lime Butter

1/4 pound butter, softened

1 tablespoon freshly grated ginger

1/3 cup coarsely chopped fresh cilantro

1-1/2 teaspoons freshly squeezed lime juice

1/2 teaspoon salt

Combine all the ingredients in a bowl; refrigerate if not using within 45 minutes. Serve on top of the salmon hot off the grill.

Nutrition information per serving, without ginger lime butter: 226 calories, 12 grams fat (48 percent fat calories), 62 milligrams cholesterol, 170 milligrams sodium.

Nutrition information per serving, with ginger lime butter: 281 calories, 18 grams fat (58 percent fat calories), 79 milligrams cholesterol, 312 milligrams sodium.