Salmon Steaks in Herb Blankets
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon steaks
3/4 inch thinck |
*
|
| 4 | ounces |
butter
|
|
| 1 | each |
lemon
|
|
| 1 | x |
parsley leaves
chives, mint, lemon thyme, and tarragon (or herbs of your choice) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon steaks
3/4 inch thinck |
*
|
| 115.6 | ml/g |
butter
|
|
| 1 | each |
lemon
|
|
| 1 | x |
parsley leaves
chives, mint, lemon thyme, and tarragon (or herbs of your choice) |
*
|
Directions
Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly.
Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt.
Cover and set aside in a cool place until ready to cook.
To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375 to 400 F (190-200 C) gas mark 5 to 6 for 20 to 25 minutes until the fish is hot and tender.
While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs.
I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon.
You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own.
Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs.
Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs.
Serve with wedges of lemon and steamed new potatoes.
