4 - 4 oz. (110 g) salmon steaks
1 oz. (30 g) butter
1/2 c. (120 ml) double cream
2 tsp. (10 ml) lemon juice
4 tbsp. (60 ml) 100% real wasabi paste
Alfalfa sprouts to garnish
Heat the grill. Set the grill rack 4 inches (10 cm) from the heat. Place the butter in a rectangular dish large enough to hold the salmon. Let it melt under the grill. Remove the dish from the heat, place the salmon in the butter, turning to coat. Grill until firm and lightly golden on top, about 4 minutes. Turn them over, baste with the butter and grill for 4 minutes. Remove and test the salmon -- if it comes away from the bone easily, it is done.
Keep salmon warm. Pour the butter into a small pan and set over a high heat. Stir in the cream and lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the 100% real wasabi paste. Taste it -- you may like to add salt and pepper. Pour the sauce, scraping up any crusty bits from the dish, over the salmon.
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