Grilled Salmon with Chipotle - Herb Butter

PREP AND COOK TIME: About 30 minutes
NOTES: Herb butter can be refrigerated for up to 2 weeks or frozen up to 6 months. Use leftover butter as a zesty spread for bread or to add panache to grilled steaks.
MAKES: 12 servings

Ingredients
1/2 pound (2 sticks) butter, softened
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped chervil or dill
1 teaspoon lemon juice
2 seeded and puréed canned chipotle chilies
1 teaspoon adobo sauce
Salt and pepper
4-1/2 pounds salmon fillets, cut into 12 equal portions

Instructions
1. In a medium bowl, combine butter, chives, parsley, chervil, lemon juice, chilies, and adobo sauce. Season with salt and pepper to taste. With an electric mixer, beat together until well incorporated. Adjust the seasoning, if necessary. Shape butter into a long log and cover with plastic wrap. Refrigerate until ready to use.
2. Season salmon with salt and pepper; lay, skin side up, over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until opaque but still moistlooking in center of thickest part (cut to test), 7 to 10 minutes.
3. Place a teaspoon (about 1/8-inchthick slice) of chipotle butter on top of each fillet. Serve with Dirty Rice (recipe follows).
Per serving: 346 cal., 57% (198 cal.) from fat; 34 g protein; 22 g fat (6.1 g sat.); 0.1 g carbo (0 g fiber); 145 mg sodium; 111 mg chol.

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