Grilled Salmon Steaks in a Basil Lemon Sauce
10 salmon steaks, about 1 inch thick
9 tablespoons butter
3 teaspoons dried basil
3 tablespoons of parsley
2 tablespoons lemon juice
Rinse fish and dry off.
Melt butter. Mix it in a small bowl with basil, parsley, and lemon juice.
On an indoor electric grill, grease the rack thoroughly with Crisco.
Plug grill in and let it heat up.
Place fish on rack, skin side down. (I can get 3 steaks on my grill.)
Lightly brush top of fish with butter mixture.
Cook for about 7-9 minutes on one side.
Turn fish over. If skin sticks to rack, try to remove it at this point.
Brush with more of the butter mixture.
Cook for another 7-9 minutes.
If fish still seems too dark pink inside, turn over and cook more.
Remove fishies and put on next batch.
Flee apartment to escape choking clouds of smoke.
Serves: A lot of food, so be sure to invite Michael
LYNDA SAYS: Despite the difficulty with the smoke alarm, these were yummy both initially and as leftovers. While smoked salmon wasn't actually the goal, it was quite pleasant (I'd thought it might taste burnt, but it didn't at all), and I liked the grilled/smoked version at least as much as the pan-fried one. Maybe a little more marinade next time?
EMILY SAYS: Very yummy fish. Drool. I'd suggest letting it marinate overnight, maybe.