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Slice 2 lbs. whole, cleaned salmon into 3/4 inch steaks, sprinkle with
salt and refrigerate for 1 hour.
Brush salmon steaks with butter and place on oil-brushed
charcoal grill, far enough away from the hot embers so they do not get scorched. Grill
about 10 minutes, then turn over and grill until done. The fish flakes easily when done.
Do not overcook. Baste with butter a few times during cooking.
On platter sprinkle salmon
steaks with melted butter and decorate with lemon wedges. Serve with french fries, lettuce
& vinaigrette salad, and preferably homemade tartar sauce.
Note: You can also place
salmon steaks on a rack and broil them in your oven.