We liked this a lot but it didn't knock our socks off. I would rate it 4 1/2*s if I could. I cooked this inside on a grill pan, left the habaneros full strength in the marinade (only marinaded for about a couple of hours) but decreased them by almost half in the butter. It had a nice, residual heat w/out too much intensity. Serve it w/ a salad & a frozen, southwestern blend of veggies (corn, poblano peppers, black beans, onions)...the butter was excellent on the veggie blend as well as the salmon. Not our favorite salmon recipe but a definite repeater...thanks Mike Smith!
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We liked this a lot but it didn't knock our socks off. I would rate it 4 1/2*s if I could. I...