Riverboat Salmon, a personal favorite

Riverboat Salmon is a fast preparation dish with some great benefits. This dish is light, yet filling and healthy. It’s a great main item in a light lunch or dinner. The rich flavor will please many and the light burden doesn’t weigh one down after the meal.

What ya need:

• 4 salmon steaks (6-8oz. works best)
• 1 lemon, quartered
• 1 tablespoon butter
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder

Ok, so:

Heat a large skillet over medium-low heat. Melt the butter in the skillet. When the butter is completely liquefied, add the soy sauce and garlic powder. Increase the heat to medium. Place the salmon in the skillet and cook 4 minutes on each side, or until well cooked. The fish will be thoroughly cooked when it flakes easily with a fork. Do not test doneness often or you will ruin the integrity of the filet. As the salmon is cooking, prepare the lemon. Cut the lemon in half. Cut one half of the lemon into four thin slices. Cut the other half of the lemon into four wedges. When salmon is done, place a thin lemon slice on top of each salmon steak. Serve each steak with a lemon wedge on the side. The lemon slice will lightly tang the salmon and the wedge will allow for diners to add lemon if needed. As an alternate route, squeeze each lemon wedge onto each steak before serving.