Spiced Butter

• 7 tablespoons unsalted butter, at room temperature
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, crushed through a press
• 2 teaspoons sambal oelek or Chinese chile paste with garlic
• 3 tablespoons finely chopped fresh cilantro leaves
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 3 tablespoons coarsely ground roasted peanuts

Combine all the ingredients in a food processor and process until blended.
Place a sheet of waxed paper on your work surface.
Using a rubber spatula, scrape the butter onto the paper and form into a 3 1/2 x 1-inch log.
Roll up tightly, twist the ends of the paper, and chill until firm, at least 2 hours.

Makes about 2/3 cup.  This was great on grilled salmon; try it on other fish, too.

From Terrific Pacific Cookbook, 126