MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Salmon Steaks with Tarragon Sauce
 Categories: Grill, Salmon, Sauces, Condiments
      Yield: 4 Servings
 
      4    Salmon steaks (8 oz ea)
      2 tb Dried tarragon
      4 tb Mayonnaise; for coating
           Canola oil; for brushing
           Salt and pepper
           Lemon wedges
           Tarragon Sauce:
      2 tb Plain yogurt
      2 tb Mayonnaise
      1 tb Fresh tarragon
    1/2 ts Dijon mustard
 
  Rinse the salmon steaks and pat dry. Sprinkle tarragon on both
  sides of the fish, pressing or rubbing gently to make sure it
  sticks. Lightly coat each steak with a bit of mayonnaise to
  prevent drying, being careful not to remove the tarragon.
  
  Prepare a grill or electric grilling machine for cooking.
  
  If using a charcoal grill, place the salmon steaks on an oiled grid
  directly over ashen coals. Allow 10 minutes of cooking time for each
  1" of thickness (A salmon steak is typically 1-1/4" thick, in which
  case allow 12 to 13 minutes.) For a 1-1/4" steak, cook for
  6 minutes, then turn and cook for another 6 to 7 minutes, or until
  the salmon is opaque and starts to flake. It should be firm yet
  moist. Be careful not to overcook or it will become dry and tough.
  
  If using an electric grilling machine, place the salmon steaks on a
  hot grill for about 5 minutes, or until the fish is opaque and starts
  to flake. It should be firm yet moist. Be careful not to overcook or
  it will be dry and tough.
  
  Put the steaks on a warm platter, season to taste, and sprinkle with
  fresh lemon juice. Serve immediately with lemon wedges and Tarragon
  Sauce.
  
  For Tarragon Sauce:

  Mix all ingredients well in a medium bowl and refrigerate until
  ready to use.
  
  Adapted using full fat ingredients from a recipe by:
  George Foreman's Knock Out The Fat Barbecue & Grilling

  Posted by: Risa Golding

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