Chile-Lime Salmon

We found this recipe a few weeks ago, and have made it several times since. It's an absolutely incredible way to eat salmon. From the America's Test Kitchen Best Recipes Cookbook.

4 Tbsp unsalted butter

2 teaspoons chili powder

1 garlic clove, minced

¼ teaspoon cayenne pepper

1 shallot, minced

1 tsp minced fresh cilantro

¼ tsp salt

Pepper & Salt to taste

1 side of salmon (3-4 pounds)

2 limes, sliced thin

1. Adjust oven rack to middle position, preheat oven to 450 degrees. Fold a sheet of foil so that it is 1 inch wider and 2 foot longer than the fish. Center it diagonally in a rimmed baking sheet, and spray with cooking spray.

2. Melt the butter in a small saucepan over medium-high heat. Add salt, chili, garlic, cayenne, and shallot. Cook until softened, about 1 minute. Off the heat, add the cilantro.

3. Place salmon in baking sheet, pat dry with paper towels, and salt & pepper.

4. Brush salmon with butter mixture, then lay the lime slices attractively over the fish.

5. Roast until all but the very center of the fish has turned from translucent to opaque, 12 to 17 minutes.

6. Run a spatula underneath the salmon to loosen. Using the foil as a sling, transfer salmon to serving platter, then gently pull foil out from under salmon

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