Basil-Buttered Salmon Steaks

The other day I came home from work to find we were in desperate need of groceries. The only thing I had in my fridge was a couple of salmon filets that I’d somehow had the forethought to take out of the freezer the night before. Having no idea what to do with them, I turned to my trusty Better Homes and Gardens New Cookbook. There, I found this recipe for Basil-Buttered Salmon Steaks. I had butter. I had dried basil. And there, in my empty fruit bowl, was one lonely lemon. I was good to go! And you will be, too, when you make this simple, healthy dish.

Basil-Buttered Salmon Steaks
    • 4 fresh or frozen salmon steaks (you also can use halibut or sea bass)


  • 3 tablespoons of butter, softened



  • 1 teaspoon of dried basil (If you’ve got it fresh, use 1 tablespoon, snipped)



  • 2 teaspoons of lemon juice



  • (The recipe also calls for 1 tablespoon of snipped parsley, but I didn’t have that, and the dish tasted fine without it.)



    • Rinse fish; pat dry with a paper towel


  • In a small mixing bowl, stir together butter, basil, and lemon juice.



  • Place fish on the greased, unheated rack of a broiler pan. Lightly brush the fish with some of the butter mixture. Broil 4 inches from the heat for 5 minutes.



  • Using a wide spatula, carefully turn the fish over. Lightly brush with more of the butter mixture. Broil 3 to 7 minutes more, until the fish flakes easily with a fork.


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