Grilled Salmon Steaks with Onions and Peppers
INGREDIENTS:
HERB BUTTER:
3 oz Sweet Butter -- at room
Temp
2 tb Basil Leaves -- Snipped
1 tb Tarragon Leaves -- Minced
1 tb Chives, Minced
1 tb Lemon Juice
Coarse Salt
Pepper, Ground
SALMON STEAKS:
3 tb Sweet Butter
4 Salmon Steaks, 1/4" Thick
1 tb Peanut Oil
HERB BUTTER:
3 oz Sweet Butter -- at room
Temp
2 tb Basil Leaves -- Snipped
1 tb Tarragon Leaves -- Minced
1 tb Chives, Minced
1 tb Lemon Juice
Coarse Salt
Pepper, Ground
SALMON STEAKS:
3 tb Sweet Butter
4 Salmon Steaks, 1/4" Thick
1 tb Peanut Oil
Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat