Art Mayoff shares this recipe with us.
- Place 1 inch thick salmon steaks into a glass pyrex pan
- Pour a few glugs of Chardonnay ( or other white wine) all over the steaks
- Sprinkle a few cloves of coarsely chopped garlic over steaks
- Sprinkle a lot of garlic powder over all the steaks
- Cut end off a lemon and squeeze the lemon over all the steaks
- Cut up one or two shallots (1/2 to 1 inch pieces) and sprinkle over steaks
- Then cut two or three pieces of the same lemon and place over the steaks.
- Cover with saran wrap and let marinade 3- 5 hours.
- Heat up BBQ to Hottest level and then prepare the following:
- Melt one stick of butter in a mug (microwave),
- Squeeze a whole lemon into the cup, add 1/2 teaspoon of garlic powder and one table-spoon of honey.
- Stir very well and keep warm by setting in close to the BBQ. Stir from time to time.
- Spray non-stick onto the BBQ grill
- Place steaks onto grill and turn the heat down to medium or low, and immediately baste steaks with lemon/butter/honey mixture.
- Keep from constant flaming. Slight burst of flame when applying the butter is OK.
- Close top and cook for about 10 minutes watching to make sure it doesn’t burn.
- Use metal spatula to turn steaks over. Be gentle.
- Baste again on top.
- Test one piece and remove when flaky.
- Remove from BBQ and dip basting brush into mixture and just dab each steak with the corner of the brush.
- Serve