|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.