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

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