Salmon with Habanero-Lime Butter

Three of my all time favorites: LIME, SPICY, BUTTER (healthy, smart balance butter of course).  Also, side note - my older brother, Luis, recently told me if you zap limes in the microwave for 10 seconds you get more juice out of them!

Ingredients:

• 3 tablespoons of olive oil
• 1/2 cup orange juice (I used orange juice with a hint of mango by Simply Orange, but regular is fine)
• 3 tablespoons lime juice
• 1 tablespoon tequila (I used El Diamante Del Cielo Blanco Tequila)
• 1 tablespoon grated lime zest
• 1 tablespoon minced habanero pepper
• 1 clove garlic, minced
• 4 (5 ounce) salmon steaks
• 1/4 cup smart balance butter, softened
• 1/4 teaspoon garlic salt
• 1 tablespoon lime juice
• 2 teaspoons minced habanero pepper
• 2 teaspoons grated lime zest

Directions:

1. In a bowl, stir together olive oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
3. Preheat grill for medium heat (or preheat oven to 400 degrees if baking)
4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, (or bake for 12 minutes in the oven and let sit in foil 10 more minutes). Transfer to a serving dish, top with habanero butter, and serve.