The Restigouche River, between New Brunswick and the Gaspé Peninsula, is famous for its large Atlantic salmon.
¼ c vegetable oil 1/8 tsp freshly ground black pepper
3 T strained fresh lemon juice Four 8- to 10-ounce salmon steaks,
1 tsp finely grated lemon peel cut about 1 inch thick
1 T finely chopped scallions, 1 T butter, softened, plus 4 T butter,
white part only melted
¼ tsp crumbled dried marjoram 2 lemons, cut lengthwise into
½ tsp salt quarters
------------------------
Combine the oil, lemon juice, lemon peel, scallions, marjoram, salt and
pepper in a shallow baking dish large enough to hold the salmon steaks in
one layer. Beat the marinade ingredients together with a whisk, then add
the salmon steaks and turn them over to coat them evenly on both sides.
Marinate the steaks at room temperature for 20 to 30 minutes, turning them
once or twice.Preheat the broiler to the highest possible setting. Just before broiling the salmon, remove the broiler pan from the oven and, with a pastry brush, spread the tablespoon of softened butter on the broiler grill.
Arrange the salmon steaks side by side on the grill and spoon the marinade over them. Basting the steaks every 2 minutes or so with the melted butter, broil them 4 inches from the heat for 5 to 7 minutes on each side, or until they are a golden brown and the fish feels firm when prodded gently with a finger.
To serve, transfer the salmon to a heated platter and arrange the lemon wedges around the fish. Serves 4.
