Instructions: Puree parsley, basil, garlic, capers, lemon juice and 1/2 cup olive oil in blender or food processor until very smooth. (Blender sauce will be smoother.) Season to taste with salt and pepper. Place in container. Cover and refrigerate up to 2 days, but color is prettiest when sauce is freshly made.

Prepare medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking. Dry steaks with paper towels, season with salt and pepper and rub with remaining 4 teaspoons olive oil. Grill 5 to 6 minutes. Turn them over and grill 3 to 4 minutes longer. They should be slightly underdone in center if you like them super-moist. Place salmon on plates and spoon vinaigrette over top.

This recipe yields 4 servings.

Comments: Grilled onions provide a nice contrast to the salmon. To grill them, cut in half, brush with oil and place on grill approximately five minutes before you begin the salmon. They will be ready at the same time as the salmon.

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