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 tsp  whole cumin seed
1 tsp  whole coriander seed
1/2 tsp  whole fennel seed
1 tsp  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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-- 
(ID: 1852) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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