Recipe - Grilled Salmon Steaks With Lime Butter

4 175 g; (6oz} salmon steaks

FOR THE SAUCE
15 g St Ivel Gold Light; (0.5oz)
15 g Plain flour; (0.5oz)
300 ml Semiskimmed milk; (0.5pt)
15 Ml; (12tbsp) chopped, (15
to 30)
; fresh tarragon
OR
5 Ml; (12tsp) dried, (5 to
10)
; tarragon
50 g Reducedfat Cheddar cheese;
finely grated (2oz)
Salt & freshly ground black
pepper
Fresh tarragon sprigs and
orange or lemon; to garnish
; wedges

Grill the salmon steaks under a preheated medium grill for about 5 minutes
each side, turning once, until the fish is just cooked and the flesh is
just beginning to flake.

Meanwhile make the tarragon sauce. Place the St Ivel Gold Light, flour and
milk in a saucepan. Heat gently, whisking continuously , until the sauce
comes to the boil and thickens. Simmer gently for 3 minutes, whisking.
Remove the pan from the heat.

Stir in the tarragon, cheese and seasoning and mix well. Adjust the
seasoning before serving.

Serve the grilled salmon steaks with the tarragon orange or lemon wedges.
Serve with a selection of seasonal vegetables.

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Converted by MM_Buster v2.0l.