Grilled Salmon Steaks
Recipe By: GOOD EATS with Alton Brown
Serving Size: 4
Categories: Seafood, Main Dish, Fish (Ocean)
4 salmon steaks, 1" 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; to taste
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.
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 "Veni, Vedi,
Vinaigrette" (see recipe).
This recipe yields 4 servings.
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium. Exchanges: .
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