Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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).
Converted by MC_Buster.
Converted by MM_Buster v2.0l.