Recipe: Frazer's Traveling Brown Bag Depoe Bay Salmon Steaks

DEPOE BAY SALMON STEAKS
This is served at Frazer's Traveling Brown Bag in south St. Louis.

2 limes
6 to 8 salmon steaks, about 1-inch thick
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon-style mustard
1/4 cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh chives
1/8 teaspoon ground red (cayenne) pepper

Pour a thin film of water in bottom of a broiler pan and lightly oil the rack.

Using a tiny-hole grater, grate zest from limes and set aside; squeeze juice. Reserve 2 tablespoons lime juice for topping.

Rinse fish; pat dry. Turn any thin parts of fish in toward the rib cavity and secure with wooden picks. Place fish on prepared rack; brush with some of the remaining lime juice. Set aside.

To prepare the topping, in a small mixing bowl, beat or whisk together mayonnaise, sour cream and mustard until light. Whisk in lime zest and reserved 2 tablespoons juice. Whisk in bread crumbs, cheese, chives and red pepper. Set aside.

Broil fish 3-inches from heat for about 5 minutes, until pale. Turn and brush again with lime juice. Broil on second side about 5 minutes or until fish flakes easily with a fork.

Spread topping on fish and return to broiler; broil about 2 minutes or until topping begins to brown. Serve immediately.

Makes 6 to 8 servings
From CarolB