Grilled Salmon Steaks with Tomato Basil Butter Sauce

Make the sauce first and set aside.

Sauce:

Melt one tablespoon of butter in a small skillet. Add 1-1/2 cups of chopped, peeled and seeded tomato. Add 1/2 teaspoon of sugar and 1 minced clove of garlic. Cook over medium low heat stirring frequently until liquid is evaporated and mixture is thickened.

Remove pan from heat and stir in 3 more tablespoons of butter until mixture has a saucelike consistency. Season to taste with salt and pepper, then stir in 1-1/2 tablespoons very finely chopped fresh basil. Makes about 1 cup

Salmon Steaks:

4 Salmon Steaks at least 3/4 inch thick
Olive oil
Salt and black pepper

Rinse fish. Pat dry with paper towels. Brush one side of fish lightly with oil. Season with salt and pepper.

Oil the hot grid to help prevent sticking. Grill fish, oil side down on a covered grill over medium heat 6 to 10 minutes. Halfway through cooking time, brush top with oil and season with salt and pepper, then turn and continue grilling until fish turns from translucent to opaque throughout. (Grilling time depends on thickness of fish. Allow 3 to 5 minutes for each half inch thickness.) Serve with tomato basil butter sauce. Garnish with basil leaves and serve with noodles if desired. YUM!