Yield: 6 servings
|6||Salmon steaks; 3/4 inch thick|
|4 ounces||Sliced mushrooms|
|4 tablespoons||Butter; melted|
|5 fluid ounce||Double cream|
|1 teaspoon||Lemon juice|
|1 teaspoon||Dried tarragon|
|Salt and freshly ground pepper|
Place the salmon steaks in a large, shallow, greased baking dish. Season with salt and pepper. Surround the salmon with the sliced mushrooms. Whisk together the melted butter, lemon juice, tarragon and cream in a bowl. Pour the sauce over the salmon and mushrooms.
Place under a hot grill, 4 inches from the heat source, and grill for 7- 8 minutes. Do not turn! Serve at once, spooning the pan juices over each portion.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.