|2||1/2 lb salmon steaks; 3/4 inch thick|
|1 tablespoon||Vegetable oil; (1 to 2)|
|Salt and pepper to taste|
|6 tablespoons||Butter; at room temperature|
|4 tablespoons||Ginger preserves|
|1 teaspoon||Finely grated lime peel|
|1 tablespoon||Snipped chives|
FOR THE GINGER BUTTER
Brush the steaks with oil and season with salt and pepper. Place under a grill 4 inches from the heat source and grill 4 minutes per side. Serve with a dollop of ginger butter crowning each portion.
To Make the Ginger Butter:
Cream together the ingredients until well mixed. Pack the flavoured butter into a crock and refrigerate until needed (the butter may be prepared several days in advance).
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