Ingredients
2 salmon steaks about 250gm per piece
2 tbsp garlic butter (or any herb butter of your choice), melted
salt to taste
coarse ground black pepper
3 tbsp mayonnaise
1 tbsp lemon juice
finely minced or grated clove of garlic
salt to taste
sugar to taste
dash of dill
3-4 medium sized potatoes, thoroughly scrubbed and sliced into wedges
1 tbsp garlic butter
pinch of salt
1 tbsp olive oil
1 head of broccoli, cut into florets
dab of butter/margarine or a few tablespoons of cream
dash of salt and white pepper
Method
season the salmon steaks with salt and rub the garlic butter all over to cover the steaks totally. season with black pepper. set aside
preheat the oven to 180 degrees C, preferably on grill function
parboil potatoes in lightly salted water for 5 minutes, drain and toss in garlic butter and olive oil. put in a single layer on a baking sheet/tray and sprinkle with salt and bake for 30 minutes, remove from oven, turn the potatoes over and return to oven to bake for a further 30 minutes
blanch the broccoli in water lightly seasoned with salt and sugar. drain and set aside
mix the mayo, minced garlic, lemon juice, salt, sugar and dill thoroughly and set aside
heat up grilling pan. once hot, put the salmon steaks skin side down (if your steaks have skin). let sear and cook for a couple of minutes. turn the steaks over and grill for a further 3 minutes or so
dish up the salmon steaks, turn off the flame, add a dab of butter/margarine/cream, salt and white pepper to the grilling pan stir thoroughly and pour onto blanched broccoli
serve with the garlic lemon mayo
NOTES:
salmon cooks pretty quickly, do not over cook the salmon or you'll lose the buttery creaminess of the fish. cooking times vary on the thickness of the salmon steaks.
it's better to use a non-stick grilling pan as it prevents the salmon from sticking to the pan, hence, uses lesser fat.
