GRILLED SALMON IN LOBSTER SAUCE

Serves 4 4 cross-cut pieces of skinless salmon fillets, about 6 ounces each Extra-virgin olive oil 1 bunch of fresh dill weed, finely chopped (save some for garnish) McCormick Grill Mates Smoky Montreal

Steak Seasoning

FOR THE SAUCE:

6 to 8 ounces cooked lobster meat, fresh, canned or frozen

3 to 4 tablespoons

butter

2 to 3 shallots, minced 3 tablespoons allpurpose flour

1 to 1 1/2 cups milk

Salt and freshly ground

pepper

Wash and pat dry salmon pieces. Coat with olive oil, the minced dill and the McCormick steak seasoning on both sides. (You can use any other spice blend instead, such as Old Bay.) Grill over high heat on an outdoor gas or charcoal grill until almost done, 3 to 4 minutes on each side. Or, pan-grill on stovetop until similarly done. Set aside, tented.

Make the sauce. Mince the lobster meat; set aside. In a large nonstick skillet, heat the butter and saute the minced shallots until translucent, stirring often. Add the flour and cook, stirring constantly until fragrant and just taking on some color. Add the milk and stir constantly with a whisk until the sauce forms smoothly and there is no raw taste left. Stir in the minced lobster meat until thoroughly mixed.

Gently add the grilled salmon pieces. Spoon the sauce over each piece. Cook over low heat, gently turning a couple of times until the flavors meld. Serve each piece garnished with a dill sprig and a vegetable side dish such as buttered asparagus and good quality bread.