Title: Salmon Steaks in Garlic-Herb Butter - Cpf
Categories: Entree Fish French Bbq Salmon
Yield: 4 Servings

GARLIC AND HERB BUTTER
8	tb	Soft butter (1 quarter-pound stick)
1	tb	Shallots or scallions; finely chopped
1	ts	Garlic; finely chopped
2	tb	Fresh parsley; finely chopped
FISH
4		Salmon steaks, cut 1 inch thick & each weighing about 3/4 po
1/4	c	Butter; melted
		Salt
		Freshly ground black pepper
2		Lemons; cut in quarters or slices

In French: Darnes de Saumon Grillees au Beurre d'Escargots - CPF

Garlic and Herb Butter:

: Cream the soft butter by beating it against the side of a small bowl with a wooden spoon until it is fluffy. Beat in the shallots, garlic, parsley, salt to taste and a few grindings of pepper, Salmon Steaks:

: Preheat the broiler to very hot for 15 minutes. Dry the salmon thoroughly with paper towels. With a pastry brush, spread both sides of each steak with melted butter. Arrange the steaks on the rack of the broiling pan, and broil them with the top surface of the steaks 3 to 4 inches from the heat for 3 minutes on each side. Then baste them with any remaining melted butter or with the butter from the bottom of the broiling pan. Salt and pepper them and broil another 3 minutes. Then turn them over, baste again, and broil, basting once, for 5 to 8 minutes more, or until firm to the touch. With a spatula, transfer the steaks to a heated serving platter and garnish with lemon quarters or slices. Spread the garlic and herb butter over the steaks, or serve it separately in a sauceboat. _Recipes: The Cooking of Provincial France_ Time-Life Books, 1968. Typos by Jeff Pruett. From: Jeff Pruett Date: 02 Aug 97 National Cooking Echo Ä

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