6(175 g/6 oz) salmon steaks
for the marinade
1 garlic clove, thinly sliced
1 small onion, thinly sliced
125 ml/4 fl oz olive oil
45 ml/3 tbsp lemon juice
15 ml/1 tbsp Worcestershire sauce
salt and pepper
1 small onion, thinly sliced
125 ml/4 fl oz olive oil
45 ml/3 tbsp lemon juice
15 ml/1 tbsp Worcestershire sauce
salt and pepper
for the avocado butter
2 ripe avocados
15 ml/1 tbsp lemon juice
1 stick (8 tbsp) 4 oz (112 g) unsalted butter, softened
1 garlic clove, crushed
15 ml/1 tbsp Worcestershire sauce
dash of Tabasco sauce
salt and pepper
lemon slices and dill sprigs to garnish
15 ml/1 tbsp lemon juice
1 stick (8 tbsp) 4 oz (112 g) unsalted butter, softened
1 garlic clove, crushed
15 ml/1 tbsp Worcestershire sauce
dash of Tabasco sauce
salt and pepper
lemon slices and dill sprigs to garnish
method
1. Make the marinade by mixing all the ingredients in a shallow dish large enough to hold the salmon steaks in a single layer. Add the salmon, turning them until well coated in the marinade. Cover and refrigerate for at least 6 hours.
2. Fifteen minutes before cooking, drain the salmon steaks, discarding the marinade. Make the avocado butter by mashing the avocado flesh with the lemon juice. Cream in the butter, blending throughly. Add the garlic, Worcestershire sauce and Tabasco sauce, with salt and pepper to taste. Mix well, then spoon into a serving dish.
3. Grill the salmon steaks under moderate heat for 4-5 minutes on each side. Garnish and serve at once, with the avocado butter.
2. Fifteen minutes before cooking, drain the salmon steaks, discarding the marinade. Make the avocado butter by mashing the avocado flesh with the lemon juice. Cream in the butter, blending throughly. Add the garlic, Worcestershire sauce and Tabasco sauce, with salt and pepper to taste. Mix well, then spoon into a serving dish.
3. Grill the salmon steaks under moderate heat for 4-5 minutes on each side. Garnish and serve at once, with the avocado butter.
serving amount
serves 6
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