| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
North, Atlantic, Fisheries |
6 |
servings |
INGREDIENTS
| 2 |
|
1/2 lb salmon steaks; 3/4 inch thick |
| 1 |
tb |
Vegetable oil; (1 to 2) |
|
|
Salt and pepper to taste |
| 6 |
tb |
Butter; at room temperature |
| 4 |
tb |
Ginger preserves |
| 1 |
ts |
Finely grated lime peel |
| 1 |
tb |
Snipped chives |
INSTRUCTIONS
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.
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