From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
INGREDIENTS for Bouquet Garni Sauce:
TO PREPARE:
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
- 1 Tablespoon olive oil
- Juice of 1/2 lemon
- 6 salmon steaks
INGREDIENTS for 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)
- Fresh herb sprigs for garnish
TO PREPARE:
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
