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Grilled Salmon Steaks With Yogurt Hollandaise

fish, bbq

4 1-inch thick salmon steaks; about 2 pounds total
vegetable oil
----YOGURT HOLLANDAISE----
3/4 cup plain yogurt
3 egg yolks
2 teaspoons grainy mustard
2 teaspoons lemon juice
1/4 teaspoon salt
pinch (each) cayenne and white pepper
4 green onions; chopped

Yogurt Hollandaise: In top of double boiler, whisk together yogurt and egg yolks; cook over simmering water, whisking constantly, for about 8 minutes or until sauce has thickened enough to coat spoon. Remove from heat; stir in mustard, lemon juice, salt, cayenne, white pepper and green onions; set aside for up to 30 minutes. Brush salmon with oil; grill on greased grill, 4 to 6 inches from medium-hot coals or at medium-high setting, turning once, for 10 minutes per inch of thickness, or until fish flakes easily when tested with fork. Serve salmon with Yogurt Hollandaise.

Contributor: Canadian Living - September, 1989

Yield: 4 servings

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