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This is the best recipe I've ever found for salmon. You can use it
with fillets if you don't want spend the time to fix up the steaks. I made
a triple sized recipe and keep the spice mixture in my cupboard for a salmon
emergency. And don't think it hasn't happened. And if you're like me
and you don't have a charcoal barbecue, use a grill pan or regular cast iron
frying pan.
Recipe courtesy Alton Brown
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
Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or
turning gas grill to medium-high.
Directions
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.
Serve steaks alongside simple salad dressed with a vinaigrette.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
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