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Salmon Steaks with Horseradish Sauce

Posted by marcus meehan ·

Salmon Steaks with Horseradish Sauce

    A favorite at trendy restaurants that you can easily make at home.

    PREP TIME:
    20MINUTES
    COOK TIME:
    10 MINUTES
    TOTAL TIME:
    30 MINUTES
    SERVINGS:
    4

    INGREDIENTS:

    1 teaspoon GravyMaster®

    2 salmon steaks, each about 1 inch thick

    1 tablespoon butter

    1 tablespoon snipped fresh chives

    2 teaspoons cornstarch

    Salt and pepper to taste

    1/3 cup milk

    1/3 cup dry white wine

    3 teaspoons horseradish

    1 teaspoon lemon juice

    Fresh chives for garnish

    INSTRUCTIONS:

    Heat grill to or pan on stove over medium high heat.

    Brush GravyMaster® on both sides of salmon steaks. 

    Grill 5-7 minutes on each side, depending on size.

    Meanwhile, in a saucepan, mix melted butter, chives, cornstarch, salt and pepper, and mix well. Stir in milk and wine.

    Simmer for 2 to 3 minutes, stirring frequently, until smooth. Stir in horseradish and lemon juice.

    To serve, spoon sauce over salmon steaks. Garnish with fresh chives. Makes 4 servings. 

    Salmon Supreme

    Posted by marcus meehan ·

    Salmon Supreme

     

    PREP TIME:
    5 MINUTES
    COOK TIME:
    10 MINUTES
    TOTAL TIME:
    15 MINUTES
    SERVINGS:
    4

    INGREDIENTS:

    ½ cup Mayonnaise

    2 tsp GravyMaster®

    2 tsp Fresh Squeezed Lemon Juice

    ½ tsp Dried Marjoram, Tarragon Leaves or Dill Weed

    4 Salmon Steaks, 6-8oz each, about 1 inch thick

    INSTRUCTIONS:

    Step 1:

    In a small bowl, combine mayonnaise, GravyMaster®, lemon juice and marjoram, tarragon or dill.

    Step 2:

    Grill salmon 4 to 6 inches from hot glowing coals for 7 to 10 minutes, brushing frequently with mayonnaise mixture and turning once. Fish is done when flesh turns from translucent to opaque throughout.

    Step 3:

    Remove from grill and serve immediately.

    Grilled Shrimp

    Posted by marcus meehan ·

    Grilled Shrimp

      Add Grilled Shrimp to your next BBQ!

      PREP TIME:
      15 MINUTES
      COOK TIME:
      6 MINUTES
      TOTAL TIME:
      21 MINUTES
      SERVINGS:
      8

      INGREDIENTS:

      2 tbsp GravyMaster®

      ½ cup Soy Sauce

      1 Medium Yellow Onion, minced

      1 Clove Garlic, minced

      2 lbs Shrimp, peeled, deveined, with tail on

      Parsley, for garnish

      INSTRUCTIONS:

      Step 1:

      Mix all ingredients except shrimp.

      Step 2:

      Add shrimp to the marinade in a resealable bag and refrigerate for 15 minutes to 2 hours.

      Step 3:

      Thread the shrimp on pre-soaked wooden skewers and grill for about 2-3 minutes each side or until pink. Garnish with chopped parsley.

      Parmesan Fish Fillet

      Posted by marcus meehan ·

      Parmesan Fish Fillet

        This Parmesan Fish Filet is delicious

        PREP TIME:
        10 MINUTES
        COOK TIME:
        12 MINUTES
        TOTAL TIME:
        22 MINUTES
        SERVINGS:
        12 - 16

        INGREDIENTS:

        ½ cup Grated Parmesan Cheese

        ½ cup Mayonnaise 

        1 tbsp GravyMaster®

        1 tbsp Lemon Juice

        2 tbsp Scallions

        1 lb Fish Fillets (Sole, Flounder, Perch or any mild whitefish

        Salt and Pepper to taste

        INSTRUCTIONS:

        Step 1:

        Preheat oven to 425°. Lightly butter a baking dish or individual grain dishes for the fillets.

        Step 2:

        In medium bowl, mix together Parmesan cheese, mayonaise, GravyMaster®, lemon juice and scallions. Set aside.

        Step 3:

        Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.

        Step 4:

        Spread the cheese mixture over each fillet.

        Bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be 125-130° when tested at thickest part of fillet with meat thermometer.

        Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.

        Remove from oven, garnish with fresh parsley if desired and serve.