Grilled Lemon-Stuffed Salmon Steaks With Lemon-Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These are a show-stopper! And so good! Fantastic for company, too! Nice served with grilled vegetables, a rice pilaf and crusty French bread! Ingredients:
4 center-cut salmon steaks, 3/4-1-inch thick |
2 whole lemons |
fresh dill sprig |
1 1/2 tablespoons butter |
1 1/2 teaspoons cornstarch |
1/2 cup cold water |
1/3 cup fresh lemon juice |
1 tablespoon snipped fresh dill |
1/4 teaspoon salt |
1/8 teaspoon dried chervil, can sub parsley (optional) |
1 dash cayenne pepper (optional) |
3 slices lemons, unpeeled and cut into quarters |
Directions:
1. In small saucepan, melt butter over medium high heat, remove from heat when melted.
2. Combine cornstarch with water and stir into butter.
3. Add rest of sauce ingredients except lemon slice quarters.
4. Bring sauce to a boil over medium heat stirring constantly.
5. Cook, stirring, until sauce thickens and turns clear.
6. Remove from heat and add lemon slice quarters.
7. Cover and set aside.
8. (Makes about 2/3 cup, so you can double this if desired.).
9. For salmon:.
10. Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
11. Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
12. Using toothpicks, secure salmon around and to the lemon slices.
13. Position grill rack about 6-8 above hot coals.
14. Arrange salmon steaks on grill and cook 5-7 minutes.
15. Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
16. Fish should flake easily with a fork.
17. Remove from grill and place on heated serving platter.
18. Garnish steaks with fresh dill sprigs.
19. Spoon a bit of the hot lemon-dill sauce over each steak.
20. Serve the rest of the sauce separately for dipping.
21. Remind guests to remove the toothpicks! ;).
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