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Salmon Steaks in Herb Blankets

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".


4 Salmon steaks, 3/4" thick
4 oz Butter
1 Lemon
Fresh parsley, chives, mint,
Lemon thyme and tarragon or herbs of your choice

  • Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly.
  • Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt. Cover and set aside in a cool place until ready to cook.
  • To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375ºF to 400ºF (190º to 200ºC) for 20 to 25 minutes until the fish is hot and tender.
  • While it cooks, chop coarsely and mix together handfuls of aromatic herbs. (I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon. You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own.)
  • Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs.
  • Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs.

Serve with wedges of lemon.

Serves 4

Karen ( Ilyce )