Grilled Salmon Steaks with Creamy Bouque
Source of Recipe
from California Sizzles Easy and Distinctive Recipes for a Vibrant Lifestyle
List of Ingredients
1 Tablespoon olive oil
Juice of 1/2 lemon
6 salmon steaks
Bouquet Garni Sauce:
1 cup plain lowfat yogurt
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh chives
1 teaspoon each: dried oregano, basil and thyme
1/4 teaspoon pepper
Salt to taste
Juice of 1/2 lemon
1 Tablespoon capers (optional
Milk (optional--if needed for thinning of sauce)
Fresh herb sprigs for garnish
Recipe
1. Combine olive oil and lemon juice in a small bowl.
Brush salmon steaks on both sides with oil mixture.
Place on grill over hot coals. Grill 5 minutes on
each side or until fish flakes easily when tested
with a fork.
2. For Bouquet Garni Sauce: Combine all ingredients in
a small bowl. Mix well. Chill at least 30 minutes
or more to allow flavors to blend. Makes 1 cup.
3. Arrange fish steaks on a serving platter; spoon
sauce over tops. If sauce seems too thick, thin
it with a little milk. Garnish with sprigs of
fresh parsley.
SERVES: 6
___________________________________
Copyright 1999 by The Junior League of Pasadena, Inc. All
rights reserved.
Visit The Junior League of Pasadena web site
(http://www.jrleaguepasadena.org) to purchase copies of
California Sizzles and other fine cookbooks, or call their
cookbook hotline at (626) 796-0162.
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