Recipe - Grilled Salmon With Fennel Orange Salsa

2 One half pound salmon steaks; 3/4
inch thick
1 tablespoon Vegetable oil; (1 to 2)
Salt and pepper to taste

FOR THE GINGER BUTTER
6 tablespoon Butter; at room temperature
4 tablespoon Ginger preserves
1 teaspoon Finely grated lime peel
1 tablespoon Snipped chives

Brush the steaks with oil and season with salt and pepper. Place under a
grill 4 inches from the heat source and grill 4 minutes per side. Serve
with a dollop of ginger butter crowning each portion.

To Make the Ginger Butter:

Cream together the ingredients until well mixed. Pack the flavoured butter
into a crock and refrigerate until needed (the butter may be prepared
several days in advance).

Converted by MC_Buster.

Converted by MM_Buster v2.0l.