Grilled Salmon and Shoyu Butter

This reduction sauce is wonderful with grilled salmon. You can keep it warm in a thermos if you would like to make it earlier in the day, or make it up to the point of adding the soy sauce and reducing it.. Just before serving, heat the reduction up and over medium low heat, slowly add

Makes 1 ¼ cup

¼ cup rice vinegar

1 kaffir lime leaf, roughly chopped

1 T. chopped ginger

1 T. tamarind paste

1 small onion, chopped

3 cloves chopped garlic

1-cup fresh orange juice

1/3-cup soy sauce - low salt

2 sticks butter – cold, cut into pieces

1-2 T. brown sugar

In a saucepan, mix the vinegar, lime leaf, ginger, tamarind, onion, and garlic. Reduce to almost dry. Add orange juice and reduce by half. Add the soy sauce and bring to a boil and reduce slightly. Slowly whisk the cold butter pieces several at a time until they are incorporated into the sauce, and slowly whisk until smooth. Do not turn the heat up or you could break the sauce. Add brown sugar to taste and continue whisking until smooth. Keep warm until ready to serve.

Roast or grill salmon and drizzle shoyu butter over and serve.

You can find frozen kaffir lime leaves in the freezer section of Asian Markets.

You can find tamarind paste in Asian markets and some grocery stores in the Asian section.

Do not use seasoned rice vinegar. Seasoned rice vinegar has sugar added.