1. Pat the Regal Salmon Steaks dry with a paper towel. Spray the steaks with olive oil spray and generously sprinkle with cracked black pepper.
2. Grill the steaks on a hot oiled grill or barbeque approximately 3 - 4 minutes each side or cooked to your liking.
3. Sauce - place the dill, parsley, mint, garlic, mustard, anchovy and capers in a food processor and pulse to blend. Add the oil and lemon juice and process to a thick paste.
4. Adjust the flavour to your liking. Spoon the sauce over the grilled fillets and serve.

Serving suggestion:

1. Serve these French style steaks on some hot or cold roasted seasonal vegetables.
2. Dill and chardonnay are a beautiful match. The aromatic character of the dill softens the mustard and capers and compliments the buttery character of a good Gisborne chardonnay like Corbans Estate Gisborne Chardonnay or Corbans Private Bin Gisborne Chardonnay.