Hook, Line and Dinner Part 3

I first have to apologize for not getting to this dish sooner. Finding a seemingly simple item, The Salmon Steak, in Las Vegas has proved to be an impossible task! I still wasn’t able to find one, so I had to improvise. Use what you have, right? I decided to purchase a salmon filet and wrap it up like a salmon steak. Not perfect, not pretty, but I think Alton would approve. I trimmed, and trimmed and trimmed and finally was able to get two wrapped “Salmon Steaks”. I heated up the grill and cleaned it off. I acutally didn’t use any oil on the grill and I am happy to say that the fish didn’t stick! It turned out better than I expected. It was moist and had a nice crispy crust on each side. I would absolutely make this again, hopefully this time with an actual salmon steak. Thanks for hanging in there with me! I am hopeful this will not happen again 🙂Grilled Salmon Steaks
(Printable Recipe)

 

Ingredients
* 4 salmon steaks 1-inch thick
* 1 teaspoon whole cumin seed
* 1 teaspoon whole coriander seed
* 1/2 teaspoon whole fennel seed
* 1 teaspoon dry green peppercorns
* Sea salt or kosher salt
* Canola or olive oil to coat steaks
Directions
Prepare grill by lighting 4 quarts of charcoal (1 starter chimney’s worth), or turning gas grill to medium-high.Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.

Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher’s twine. (Do not tie it too tight or fish will pop out during cooking.)

Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.

Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.

Buon Appetito!

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