Grilled Salmon with Chipotle-Tequila Butter

From: How To Read A French Fry

1 garlic clove
1 Tbsp pureed canned chipotle chiles en adobo
8 Tbsp (1 stick) butter, at room temperature
2 tsp minced fresh cilantro
2 tsp tequila
2 tsp fresh lime juice
salt and freshly ground black pepper
6 (6oz) salmon fillets or steaks
2 Tbsp butter, melted

Drop the garlic through the feed tube of a food processor with the motor running. When the garlic is minced, scrape down the sides, add the chipotle puree and the butter and puree again. Add the cilantro, tequila and lime juice, and puree. Season to taste with salt and pepper (at least 2 grinds of pepper will be necessary to round out the flavor of the chipotle).

Mix well; then, with a plastic spatula, transfer the butter to a sheet of waxed paper. Spread the butter along one edge of the paper in a generous mound. Roll up the paper around the butter to form a sausage shape, pressing and patting the butter into a solid log. Twist the ends tightly and refrigerate for at least 2 hours or, even better, overnight.

Preheat the grill.

Lightly brush the salmon with the melted butter and season with salt and pepper on both sides. Grill over high heat, turning once, until the salmon just begins to flake when poked with the tip of a knife, 5-7 minutes. The salmon should be marked on the outside but still moist and pink inside. When the salmon is cooked, transfer it to a warm platter (it will cook a little bit more from it's retained heat).

Unwrap the chipotle-tequila butter and slice into 12 thin coins. Place 2 coins of butter on each piece of salmon and serve immediately, before the butter melts.