Broiled Salmon Steaks
|Salmon steaks||2 Pound, 1-inch'thick '|
|Butter||1⁄4 Cup (4 tbs)|
Wipe fish with clean, damp cloth.
Pin flank ends together with toothpicks.
Melt butter or margarine.
Place steaks on greased broiler pan.
Brush with melted butter or margarine, and position 2Ã¢â‚¬â€4 inches from heat.
When top side is browned, sprinkle with 1/4 teaspoon salt and dash pepper; turn with lifter, brush with melted butter and complete broiling and seasoning.
Steaks should be clone in about 10 minutes.
Note: Any fish fillet or steak may be prepared as above.
A piece 3/4Ã¢â‚¬â€1 inch thick is ideal for broiling, as it is sufficiently thick to retain moisture.
Another easy way, especially when it comes to turning, is to use an old-fashioned wire toaster with handle.
Lay it over broiler pan; when fish is browned on one side, turn toaster, protecting hand with oven mitt.
In broiling unthawed frozen fish, it is best to place it farther from heat source and to double cooking time.