Broiled Salmon

I was reminded tonight why I usually barbecue salmon. And you know how they package lettuce with croutons and dressing or cut up vegetables with dips? I think Glade or Yankee candle might want to get into business with the fishmongers, at least in the winter. You know, package a pleasantly scented candle to go with those filets. Light it up after dinner to freshen the house! The salmon was delicious, though. Made all the more so perhaps, by the fact that these salmon steaks came from a fish my sister actually caught in a river near her home in northern California. Well, I think if we were to tell the tale with complete disclosure, she reeled it in. I seem to recall her saying that someone else had cast and set the hook. Still, it seemed more personal! And very cool!

I was going to just "throw it on the barbie" in a bit of foil with sliced lemons perhaps, and maybe onions, definitely some butter. Then I had extra time on my hand and started perusing cookbooks. I was quite taken with this idea of a pinot noir sauce but when I read "if the sugar starts smoking throw it away and start fresh" I decided that was a bit much for a simple weeknight dinner, despite the title of the book promising simple dinners. His definition of a simple weeknight dinner doesn't seem to involve helping children with homework, feeding (really supervising the feeding of) the non-two-legged menagerie of dog, cats, and rabbits, checking email while cooking, and the typical familial duties. Still I'd gotten out of the barbie mindset somehow and decided to either poach or broil. I thought perhaps the broiling would be better for this very personal fish! It is simple and excellent--as long as you remember to line the broiler pan with some foil and spray the top rack of the broiler pan with Pam or something to make the clean-up a bit easier.

Brush the tops of the salmon steaks with a bit of melted butter and put them under the preheated broiler for about 5 minutes per side (for 3/4" thick steaks). While they're broiling mix up:

• a few more tablespoons of melted butter (depending on how many steaks you're doing)
• some minced chives, parsley, and dill (about 1 Tbs total for 3-4 Tbs butter)
• salt and pepper
• a good dose of fresh lemon juice

About a minute before the salmon is cooked through, pour the rest of the flavored butter over it and then continue broiling. The classic description is "the salmon is done when it flakes easily with a fork." That may sound daunting if you're new, but it's true! Take a fork and poke at the fish a bit. If it falls apart easily, it's done.

I served this for the girls with just a couple of extra slices of lemon.

For myself, not being a real fish fan, I mixed up some:

• mayonnaise
• lemon juice
• chopped capers
• chopped dill pickles
• Dijon mustard

I could actually just eat that plain without the fish but I don't think it's as healthy. ;)

Oh, and for the smell. Take a bit of that lemon and throw it down the garbage disposal to make the house smell a bit better if you don't have a nice candle at hand.