Grilled Lemon-Stuffed Salmon Steaks With Lemon-Dill Sauce
photo by Sharon123
- Ready In:
- 4 center-cut salmon steaks, 3/4-1-inch thick
- 2 whole lemons
- fresh dill sprig
- 1 1⁄2 tablespoons butter
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 cup cold water
- 1⁄3 cup fresh lemon juice
- 1 tablespoon snipped fresh dill
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon dried chervil, can sub parsley (optional)
- 1 dash cayenne pepper (optional)
- 3 slices lemons, unpeeled and cut into quarters
- In small saucepan, melt butter over medium high heat, remove from heat when melted.
- Combine cornstarch with water and stir into butter.
- Add rest of sauce ingredients except lemon slice quarters.
- Bring sauce to a boil over medium heat stirring constantly.
- Cook, stirring, until sauce thickens and turns clear.
- Remove from heat and add lemon slice quarters.
- Cover and set aside.
- (Makes about 2/3 cup, so you can double this if desired.).
- Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
- Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
- Using toothpicks, secure salmon around and to the lemon slices.
- Position grill rack about 6-8" above hot coals.
- Arrange salmon steaks on grill and cook 5-7 minutes.
- Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
- Fish should flake easily with a fork.
- Remove from grill and place on heated serving platter.
- Garnish steaks with fresh dill sprigs.
- Spoon a bit of the hot lemon-dill sauce over each steak.
- Serve the rest of the sauce separately for dipping.
- Remind guests to remove the toothpicks! ;).
Questions & Replies
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This was a gamble in my house, as DH has always told me that lemon & fish don't go together. However, we both loved this fabulous meal! I squeezed lemon juice from the slice onto the salmon when I put it onto the barbeque & placed the slice on top. When I turned the fish, I cooked the lemon slice on both sides on the barbeque. I also only cooked 2 salmon fillets, but made the full recipe of sauce. The sauce thickened a little much (undoubtedly my fault, as I was distracted while cooking), so I thinned it with more lemon juice. Made by a fellow Fancy Feinschmecker for ZWT4. Thanks Kelly for this keeper.
OMG This recipe is fantastic! I cut a slit in the end of each fillet, going almost all the way to the end of the fillet, then slid 1" lemon rounds in, using 2 halves for each piece of fish. I used 2 8 oz. fillets, but kept the sauce ingredients the same, and I did have sauce left over, which would have gone great over some wild rice. I had to thicken the sauce a little more with some cornstarch and water, as the sauce was a little runnier then I wanted it to be. The flavors were great and went very well with the salmon. I had along with sauteed spinach and kale in olive oil, with garlic powder, salt and pepper. It went great together! I will definately be making this again when company comes. EXCELLENT recipe Kelly, and one I will be making often. Thanks so much for sharing another of your special recipes with us! Made and reviewed for Aus/NZ Recipe Swap #14, Linda
RECIPE SUBMITTED BY
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !