|Melted butter||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Salmon steaks||8 (3/4 Inch Thick)|
|Eggplants||2 , quartered lengthwise|
|Finely minced green onions||2 Tablespoon|
|Finely minced parsley||1 Tablespoon|
|Finely minced capers||1 Tablespoon|
Worcestershire sauce and salt and brush mixture on salmon steaks and cut sides of eggplants.
Lay steaks and eggplant pieces on lightly greased broiler rack 4 inches from heat and broil 12 to 18 minutes, or until salmon flakes easily with a fork.
Turn salmon once and eggplant pieces several times.
Put salmon and eggplant on large serving plate and sprinkle salmon with a mixture of the green onions, parsley and capers.
Pour remaining lemon butter over salmon and serve immediately.
Serving size: Complete recipe
Calories 3066 Calories from Fat 1854
% Daily Value*
Total Fat 209 g321.5%
Saturated Fat 95.3 g476.3%
Trans Fat 0 g
Cholesterol 1008.4 mg336.1%
Sodium 1676.4 mg69.8%
Total Carbohydrates 49 g16.2%
Dietary Fiber 25.3 g101%
Sugars 18.6 g
Protein 248 g496.5%
Vitamin A 125.8% Vitamin C 104%
Calcium 34.6% Iron 71%
*Based on a 2000 Calorie diet