| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Sweet Butter — at room |
|
|
Temp |
| 2 |
tb |
Basil Leaves — Snipped |
| 1 |
tb |
Tarragon Leaves — Minced |
| 1 |
tb |
Chives, Minced |
| 1 |
tb |
Lemon Juice |
|
|
Coarse Salt |
|
|
Pepper, Ground |
| 3 |
tb |
Sweet Butter |
| 4 |
|
Salmon Steaks, 1/4" Thick |
| 1 |
tb |
Peanut Oil |
INSTRUCTIONS
HERB BUTTER:
SALMON STEAKS:
Prepare the herb butter first. Cream the butter in a large bowl until it is
smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add
the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a
cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a
freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the
second measure of butter in a small saucepan. Brush the salmon steaks with
the melted butter and peanut oil. Grill about 6" from the heat source for
about 6 minutes on the first side, 4 minutes on the second side, basting
frequently. Place each salmon steak on an individual plate. Place a slice
of the herb butter on each salmon steak. Serve.
Recipe By : TheCook121@aol.com
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”