Salmon Steaks with Lemon Dill Sauce

Directions

sauce over each. Serve remaining sauce separately. 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 inch- 1 inch slices. Put one slice into the opening of each salmon steak and secure with toothpicks. Grill 6 to 8 inch above hot coals, using hickory chips if desired. Grill for 10 to 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.