 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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 peppercorn |
sea salt or kosher salt |
canola oil or olive oil to coat steak |
Directions:
1. Prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
2. Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
3. 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.).
4. 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.
5. 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.).
6. Serve steak alongside simple salad dressed with Vinaigrette.
|
|