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Broiled Salmon Steaks With Herbed Almond Butter

bbq, salmon

4 salmon steaks; about 6 ounces each
vegetable oil
salt and pepper
----HERBED ALMOND BUTTER----
1 tablespoon slivered almonds; toasted (see note)
1/4 cup butter; at room temperature
1 small clove garlic; chopped fine
1 tablespoon chopped fresh dill
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
pinch paprika

Almond butter: Chop almonds and combine with butter, garlic, dill, lemon juice, salt and paprika. Chill butter until ready to use. Lightly brush salmon steaks with oil and sprinkle with salt and pepper. Place on greased broiler pan. Broil for about 10 minutes per inch of thickness or until fish flakes easily when tested with a fork, turning once. Top each steak with about 1 tablespoon almond butter. Note: To toast almonds, place on baking sheet and bake at 350ºF for 5 to 7 minutes or until golden. Serve with orzo (a rice-shaped pasta) with parsley and a touch of melted butter, and steamed baby carrots. Steamed asparagus as a first course would make this a more formal dinner; a wild greens salad served after the ma in course would give the meat a nudge toward contemporary cooking. Serve Double Oranges for a simple yet elegant finish. Double Oranges: Peel four juicy oranges, removing all of the white pith. Cut into quarter-inch slices and arrange on a platter. Sprinkle with a half teaspoon cinnamon. Cover and refrigerate, Before serving, drizzle a quarter cup of orange liqueur over the oranges.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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