Salmon Steaks with Lemon Dill Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
butter
or margarine |
|
| 1 ½ | teaspoons |
cornstarch
|
|
| ½ | cup |
water
cold |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | tablespoon |
dill weed
fresh |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
chervil
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 3 | slices |
lemon
thin slice, in quarters |
*
|
| 4 | each |
salmon steaks
centre cut |
*
|
| 2 | whole |
lemons
|
*
|
| 1 | sprigs |
dill weed, fresh
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
butter
or margarine |
|
| 7.5 | ml |
cornstarch
|
|
| 118 | ml |
water
cold |
|
| 79 | ml |
lemon juice
|
|
| 15 | ml |
dill weed
fresh |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
chervil
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 3 | slices |
lemon
thin slice, in quarters |
*
|
| 4 | each |
salmon steaks
centre cut |
*
|
| 2 | whole |
lemons
|
*
|
| 1 | sprigs |
dill weed, fresh
|
|
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.
