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  • 1 tablespoon LEA AND PERRINS Worcestershire for Chicken
  • ¼ cup half & half or (non-fat type)
  • 2 ounces (1/2 cup) crumbled blue cheese
  • 1 tablespoon all-purpose flour
  • Olive oil
  • 1 teaspoon freshly ground black pepper
  • 4 salmon steaks or fillets (1/2- to 1-inch thick)
  • ¼ cup fresh chives, snipped into ¼-inch pieces
  • Extra blue cheese crumbles for garnish (optional)



  1. In small saucepan, mix Worcestershire for chicken, half and half, blue cheese and flour over medium-low heat, stirring constantly until cheese melts and mixture begins to boil. Keep warm.
  2. Coat grill with non-stick cooking spray and preheat 5 minutes.
  3. Brush salmon with olive oil and sprinkle with black pepper.
  4. Grill fish 4 to 5 minutes or until fish flakes easily when tested with fork.
  5. Serve fish topped with cheese sauce, chives and a few extra blue cheese crumbles, if desired.

Makes 4 servings.