Grilled salmon with horseradish butter

 

     Try the butter with other fish, or grilled hamburgers and steaks.

Makes 4 servings

• One-third cup unsalted butter, at room temperature
• 2 tablespoons prepared horseradish
• 1 teaspoon grated lemon rind
• ¼ teaspoon cracked black pepper
• 2 sweet red peppers, cored, seeded and cut into thin strips
• 2 large shallots, sliced
• 1 clove garlic, finely chopped
• 4 salmon steaks (about 6 ounces each, 1-inch thick)
• 1 tablespoon vegetable oil
• Pinch of salt

1. Prepare grill or preheat broiler.
2. Stir together butter, horseradish, lemon rind and black pepper in small bowl.
3. Place red peppers, shallots and garlic on large piece of heavy-duty aluminium foil ; dot with 2 tablespoons horseradish butter.
4. Pull long sides of foil up and fold edges together 3 times to seal ; fold each end over 2 or 3 times to seal as well.
5. Grilled vegetable packet 5 inches above medium-hot coils, covered with dome, for 20 minutes ; turning over once.
6. Brush salmon on both sides with oil ; place on grid for last 10 minutes of cooking time for vegetables.
7. Sprinkle salt over salmon ; grill salmon, covered, 5 minutes on each side or until cooked through.
8. Or, broil vegetable packet 4 inches from heat for 30 minutes, turning over once.
9. Brush salmon with oil and sprinkle with salt ; during last 10 minutes of cooking time for vegetables, place salmon on broiler pan rack and broil 5 minutes on each side.
10. Serve salmon with remaining horseradish butter and vegetables with their drippings.

BON APPÉTIT