4 salmon or swordfish steaks, 1/2 inch thick
1/4 cup (1/2 stick) butter or margarine, melted
1/2 teaspoon salt
Parsley Lemon Butter
1/4 cup (1/2 stick) butter or margarine
2 tablespoons lemon juice
2 tablespoons chopped parsley
1. Rinse salmon well under cold running water; drain; pat dry with paper towel.
2. Place salmon on rack of broiler pan. Brush with 2 tablespoons melted butter; sprinkle with 1/4 teaspoon salt.
3. Broil, 4 inch from heat, 5-10 minutes. Turn salmon; brush with remaining melted butter and sprinkle with rest of salt. Broil 5-8 minutes longer, or until fish flakes easily when tested with a fork.
4. Meanwhile, make Parsley Lemon Butter: Melt butter in small saucepan. Stir in lemon juice and parsley. Keep warm.
5. Remove salmon to heated serving platter. Pour Parsley Lemon Butter over salmon.
Yields: 4 Servings
