Grilled Salmon Steaks with Compound Butter, Rice Pilaf, Green Beans with Nuts and Roasted Peppers
Salmon is rich in omega-3 fatty acids, which may help protect you against heart disease. It’s also delicious and great on the grill. Dish is served with compound butter. Butter has been blamed for everything from obesity to heart disease. Recently it’s made a comeback now that we know Margarine raises heart attack risk, while natural butter does not. Enjoy it in moderation.
Grilled Salmon Filets
It always helps to make sure the grill is clean and well oiled just before you put the fish on. Just hold some paper towels in tongs and dip them in a small bowl of oil, then rub on the grates.
- About 1-1/2 pounds thick, salmon fillets or steaks
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 teaspoon minced garlic (optional)
- Lemon wedges for serving
Heat the grill.
Drizzle the fish with olive oil and sprinkle it with salt and pepper. Rub the fish with the garlic if you like.
When the fire is ready, grill the fish for about 5 minutes, or until it’s firm enough to turn. Turn and grill until done, usually another 3 to 5 minutes. When done, the fish will still be firm and juicy but opaque, and a thin-bladed knife will pass through it fairly easily. Serve with lemon.
Add any of the following to the salmon before cooking:
Ground spices, like cumin, coriander, or mustard Whole herb or spice seeds, like dill or fennel.
Crumbled saffron threads.
Rub with any kind of oil and roll in chopped fresh herbs, vinegar, citrus juice, mustard, or even mayonnaise, brushed lightly on the fish.
Add any Vinaigrette.
- ½ pound butter
- Juice of 1 lemon
- 2-4 tablespoons chopped herbs (choice)
- Salt and pepper to taste
Knead all of the ingredients together and using plastic wrap, roll into a cylinder. Refrigerate until firm and slice into discs or use a piping bag to make rosettes to serve.
- 2 Tablespoons butter
- ¼ cup small diced onion
- 1 cup long grain rice
- 2 cups water or stock
- 1 bay leaf
Salt and pepper to taste
Preheat oven to 350 degrees.
In a heavy-bottomed pot melt the butter and sweat the onions until translucent.
Add the rice and stir to coat for about 1-2 minutes.
Add the water or stock, the bay leaf and the salt and pepper.
Bring to a boil, cover and put into the preheated oven.
Cook for 15-20 minutes until the liquid is absorbed.
Fluff with a fork and season to taste.
Rice can be prepared in a pan on the cook top but it will not be as fluffy.
Add dried herbs or spiced to the water while cooking.
Substitute stock or juice for all or part of the water.
Gently fold in fresh herbs into the rice after it is cooked.
String Beans with Nuts and Roasted Peppers
- 1 ½ pounds string beans with the stem ends removed
- 1/2 cup nuts (choice)
- Peppers (choice)
- ¼ cup butter
- 1 tablespoon lemon juice
- Salt and pepper
Coat the peppers lightly with oil. Grill until they are blistered and charred. Place them in a covered
container for 10 minutes.
Peel the peppers, remove all skin and seeds. Slice into ¼ inch slices.
Cook the string beans in simmering salted water until tender.
Brown the almonds in the butter; stop the cooking with the lemon juice, add the pepers to warm through.
Toss the hot string beans with the almond mixture and season with salt and pepper.