Preparation:
Cream the butter in a large bowl until soft. Add the herbs. Mix. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a log about 1" in diameter. Wrap in foil.
Chill 1 hour in the refrigerator. Cut into 4 coins.
Reduce herbs to 1/3 if using dried not fresh.
Grill the steaks 5 min per side.
Place a slice of the herb butter on each salmon steak.
Serve. |
