Grilled Salmon Steaks
"Recipe Courtesy Alton Brown"
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
4 salmon steaks
- Serves:
- 4
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 peppercorn
- sea salt or kosher salt
- canola oil or olive oil to coat steak
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 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 a mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, the liberally grind toasted seeds on both sides of steaks.
- Quickly wipe hot grill 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 tanslucent at the center.).
- Serve steak alongside simple salad dressed with Vinaigrette.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.
