Mahogany Marinated Salmon With Caramel-Lime Butter

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   ["Place all marinade ingredients in a medium saucepan. Bring to a boil, reduce heat, and simmer gently until volume of mixture is reduced by half. Set aside to cool completely. When cool, strain through a sieve into a 13X9"" baking pan. Place salmon filets in marinade, cover, and refrigerate at least 4 hours, but overnight is ideal. tuen fliets over halfway through marinating time.", "", "Meanwhile, prepare the caramel-lime butter. In a medium, heavy bottom saucepan, bring water and sugar to a boil over high heat. Allow to boil until mixture begins to caramelize, about 5 minutes. Do not stir. Reduce heat to medium-high, and continue to cook until mixture is a light golden brown colour. Do not allow to darken too much. VERY carefully, add lime juice all at once, and bring to a boil, swirling the pan to mix. Cook this mixture down until it reaches a thin, syrupy consistency, about 5 minutes. Remove from heat and cool for 5 minutes. Whisk in butter, one piece at a time, until fully incorporated. Transfer mixture to a covered container and refrigerate until ready to use. (Can be made ahead and kept refrigerated for 2 weeks)", "", "Oil grill and preheat to medium-high. Remove salmon filets from marinade and discard remaining marinade. Pat dry with paper towels. When grill is hot, cook filets 4 minutes per side, or until just slighty pink inside. Do not overcook. To serve, place caramel lime butter in a small saucepan and heat gently until melted. Serve salmon filet atop some wilted spinach or swiss chard, and drizzle caramel-lime butter on top."]

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