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GRILLED SALMON STEAKS
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salmon steaks 1−inch thick
teaspoon whole cumin seed
teaspoon whole coriander seed
/2 teaspoon whole fennel seed
teaspoon dry green peppercorns
Sea salt or kosher salt
Canola or olive oil to coat steaks
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) 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.
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) 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.
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) 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.
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0) 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.
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1) Serve steaks alongside simple salad dressed with "Veni, Vedi, Vinaigrette."
Yield: 4 servings
GRILLED SALMON STEAKS
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