Salmon steaks with lemon dill sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter or margarine |
| 1½ | teaspoon | Cornstarch |
| ½ | cup | Cold water |
| ⅓ | cup | Lemon juice |
| 1 | tablespoon | Fresh dill |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Chervil |
| dash | Cayenne pepper | |
| 3 | slices | Lemon, sliced thin & cut in |
| Quarters | ||
| 4 | Centercut salmon steaks, 3/4\" - 1\" thick | |
| 2 | Whole lemons | |
| Dill sprigs | ||
Directions
From: Gerald Edgerton <jerrye@...> Date: Tue, 21 May 1996 10:44:28 -0700 For sauce: Melt butter in small saucepan. Remove from heat. Combine cornstarch with water; stir into butter in saucepan. Add lemon juice, salt, chervil and cayenne pepper and stir to blend.
Bring sauce to a boil, stirring constantly. Cook until sauce thickens and turns clear. Remove from heat and lemon quarters. Cover and set aside.
Cut off and discard the ends of the 2 whole lemons; cut each into ¾"- 1" slices. Put one slice into the opening of each salmon steak and secure with toothpicks.
Grill 6-8" above hot coals, using hickory chips if desired. Grill for 10-15 min., turning once, until fish flakes easily when tested with a fork.
Garnish steaks with dill sprigs and spoon some of the hot lemon-dill sauce over each. Serve remaining sauce separately.
Posted to Master Cook Recipes List, Digest #92