Grilled Salmon Steaks
Overview
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Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients
Salmon steaks (4 servings)
Cumin seeds
Coriander seeds
Fennel seeds
Whole peppercorns
Canola oil (for coating)
Salt (to taste)
Directions
Prep the grill: Light 4 quarts of charcoal (about 1 starter chimney’s worth) or set a gas grill to medium-high heat.
Remove pin bones: Run your fingers over the salmon steaks to feel for small pin bones. If found, pull them out with bone tweezers or culinary pliers.
Shape the steaks: Use a sharp paring or boning knife to trim any remaining bones from the cavity side of each steak. Cut the stomach flaps so one side loses about 2 inches of skin and the other loses 1 inch of meat. Roll the skinless section into the cavity hollow, then wrap the other side around the outside to form a round, filet mignon-like shape. Secure with two loops of butcher’s twine (don’t tie too tight—this prevents the fish from bursting during cooking).
Toast and grind spices: Mix cumin, coriander, fennel, and peppercorns on a double-thick sheet of aluminum foil. Toast over the grill, shaking gently, until the seeds smell fragrant. Crush them with a mortar and pestle or a spare pepper grinder.
Season the fish: Lightly coat the steaks with Canola oil and sprinkle with salt. Generously grind the toasted spices onto both sides.
Grill to perfection: Wipe the hot grill grate with a Canola-oiled rag or towel. Cook the salmon for 3 minutes per side, until the outside is well browned and the center is barely translucent (medium-rare).
Serve: Pair the grilled steaks with a simple salad dressed with “Veni, Vedi, Vinaigrette.”
