Yield: 4 Servings
|8||Baby leeks; cleaned and trimmed|
|4||Salmon steaks; cut 1" thick and 1/2 pound each|
|3 tablespoons||Olive oil OR melted butter Herb Butter|
|4 tablespoons||Butter; at room temperature|
|1||Garlic clove; finely chopped|
|2 tablespoons||Finely chopped shallots|
|2 tablespoons||Chopped chives|
|1 small||Bunch watercress; chopped|
|Freshly ground pepper|
Light the barbecue in advance so the coals are medium-hot for cooking. Or, preheat a gas barbecue.
While you are waiting, make the herb butter. Blend the softened butter with the garlic, shallot, chives and watercress, then stir in the lemon juice and season with salt and pepper. Drain off any excess liquid and mold the butter into a log. Wrap in plastic wrap and refrigerate until firm. Blanch the leeks in boiling water for about 2 minutes, then drain. Refresh under cold running water and drain again; remove their outer layer.
Brush the salmon and the leeks with olive oil or melted butter. Season with salt and pepper.
Place the fish steaks and leeks directly on the grill and cook for 3 to 5 minutes on each side, until the salmon is firm and the leeks are just charred.
Serve each salmon steak topped with a slice of the herb butter.
[Serves 4. PER SERVING: 535 calories, 48 g protein, 19 g carbohydrate, 30 g fat (10 g saturated), 156 mg cholesterol, 229 mg sodium, 3 g fiber.] Notes: SF Chronicle 5/13/98
Recipe by: Grilling by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998