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Rating: 
Title: Grilled Salmon
Yield: 4
Ingredients
4 thick salmon steaks
2 tb butter
4 sl lemon
1 salt and pepper to taste
------------------------WATERCRESS SAUCE------------------------------
2 tb butter
1/4 pt double cream
2 ts lemon juice
2 bn watercress; chopped
--------------------------WHISKY SAUCE--------------------------------
6 egg yolks
1/4 pt fish stock
2 tb scotch whisky
1/8 pt crsme fraŚche or double;
-(whipping) cream
7 7/8 oz cold butter; cut into cubes
1 salt and pinch of cayenne
-pepper
Instructions
Heat grill, setting rack 4 inches from heat.
Place butter in large enough dish or pan to hold salmon melt under grill.
Remove dish or pan from heat, place salmon in butter, turning to coat.
Grill until firm and lightly golden on top, about 4 minutes.
Turn salmon over, baste with butter and grill for 4 minutes.
Test if flesh comes away easily from backbone; if so, salmon is done; keep
warm.
Watercress sauce: Pour butter into a small pan, set over high heat.
Stir in cream, lemon juice, chopped watercress, let bubble 2 minutes.
Season to taste if desired with salt and pepper.
Pour sauce over, scraping up any crusty bits from dish, over salmon.
Whisky sauce: Whisk egg yolks, crSme fraŚche, butter, whisky, fish stock
over low heat in pan.
Whisk until sauce is thick enough to coat spoon back, about 5 minutes.
(Note: sauce will curdle if it gets too hot.)
Take from heat, season with salt and cayenne pepper.
The sauce can be kept in a tepid bain marie for up to 15 minutes.
Converted by MC_Buster.
NOTES : Nothing is more delicious than the smell of meat or fish grilling
over wood or charcoal and high on the list of the world's most
delicious smells is grilled salmon. If you are unfamiliar with
grilling outdoors, it's simple enough; you cook on a grill over an
open, smouldering fire and everything else is an extra to make
your task easier. Two sauce recipes are given, watercress and
whisky.
Converted by MM_Buster v2.0l.

Title: Grilled Salmon
Yield: 4
Ingredients
4 thick salmon steaks
2 tb butter
4 sl lemon
1 salt and pepper to taste
------------------------WATERCRESS SAUCE------------------------------
2 tb butter
1/4 pt double cream
2 ts lemon juice
2 bn watercress; chopped
--------------------------WHISKY SAUCE--------------------------------
6 egg yolks
1/4 pt fish stock
2 tb scotch whisky
1/8 pt crsme fraŚche or double;
-(whipping) cream
7 7/8 oz cold butter; cut into cubes
1 salt and pinch of cayenne
-pepper
Instructions
Heat grill, setting rack 4 inches from heat.
Place butter in large enough dish or pan to hold salmon melt under grill.
Remove dish or pan from heat, place salmon in butter, turning to coat.
Grill until firm and lightly golden on top, about 4 minutes.
Turn salmon over, baste with butter and grill for 4 minutes.
Test if flesh comes away easily from backbone; if so, salmon is done; keep
warm.
Watercress sauce: Pour butter into a small pan, set over high heat.
Stir in cream, lemon juice, chopped watercress, let bubble 2 minutes.
Season to taste if desired with salt and pepper.
Pour sauce over, scraping up any crusty bits from dish, over salmon.
Whisky sauce: Whisk egg yolks, crSme fraŚche, butter, whisky, fish stock
over low heat in pan.
Whisk until sauce is thick enough to coat spoon back, about 5 minutes.
(Note: sauce will curdle if it gets too hot.)
Take from heat, season with salt and cayenne pepper.
The sauce can be kept in a tepid bain marie for up to 15 minutes.
Converted by MC_Buster.
NOTES : Nothing is more delicious than the smell of meat or fish grilling
over wood or charcoal and high on the list of the world's most
delicious smells is grilled salmon. If you are unfamiliar with
grilling outdoors, it's simple enough; you cook on a grill over an
open, smouldering fire and everything else is an extra to make
your task easier. Two sauce recipes are given, watercress and
whisky.
Converted by MM_Buster v2.0l.
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