Grilled Salmon Steaks
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This is Matt with Creative Cooking Corner and today we’re going to do some Grilled Salmon Steaks.
What I’ve done is taken them out of the paper towels. You can see it’s pretty much dried up on the surface, which is good and what we want. And what I did on this one is I already oiled the skin side, so I’m going to oil this side. And this is just some grape seed oil with my little brush here. You just want to put a good layer of oil on there because the main goal is to keep it from sticking on the grill. Do a little sprinkle of seasoning on there, which is just salt and pepper. So now what we need is two crumbled up paper towels, the rest of this oil, long handled tongs, and we’re going to go down to the grill.
Okay, so what I did was I got my fire going. I poured the charcoal in one side of it and spread it out a little bit and I covered the grill with this tin foil to super heat it. Take that off. Like I said, you can see this is the hot side of my fire and this is the cool side. What I’m going to do now is season the grill so the fish doesn’t stick. So let’s grab my oil and my paper towels. So what you want to do is just take a wad of paper towels and some vegetable oil and it might flame up a little bit. Just get some on there and just quickly rub it back and forth. You want to do it several times because you want to get a good coating of oil on there. What that does is seasons it so it doesn’t stick.
So now what we’re going to do is put the fish skin side down diagonally right on the hot grill. We’re going to let that cook uncovered for about three minutes. Okay you can see that the fish is starting to turn opaque on the bottom side there. And the bottom of it you can see it’s not sticking. It’s nice and the skin is charred a little bit, so that’s good.
So now what I have is a big spatula and tongs because you want to be as gentle as possible. You don’t want it to break apart, so what we’re going to do is kind of pick this up. Go with the grade and we’re going to flip it over diagonally to a hot spot on the grill. Don’t worry about that skin. We’re going to get rid of that anyways. You’re not going to eat that. Now we’re going to wait about two minutes and it’ll be done.
So it’s important to remember that there’s going to be some carry over cooking with this fish. You want to take it off when it’s not all the way done. Because when you put it on a plate, for the next five or ten minutes, especially if you cover it with foil, it’s going to continue to cook. And then it’ll be overcooked. Okay, we’re going to go ahead and take our fish off the grill now. So we’re going to help it up. See look at that. See it’s not sticking. We’ll just help it off a little bit. Still very nice. Has a light char to it.
We’re going to continue on with the salmon recipe. I tinned it to hold in the heat and help hold in the carry over heat and perfect texture. Now that we’ve done this, remove the foil. Alright, so now we’re going to plate it. You can see that I’m leaving the skin right on there. Put it on the plate just like that. It’s a nice mayonnaise base… it actually has bread in it also ground up in the food processor, so what we’ll do is take a dab of it and put it right there in the center of the fish. And now we’re going to give this a try!
That is really fabulous everybody! The sauce does not overpower the fish, but the fish is not that strong. It’s not fishy at all, so if you don’t like fishy fish, this is the type of stuff to get and cook. Just remember to make sure it’s fresh. It shouldn’t smell like fish. And if it doesn’t smell like fish, it probably won’t taste like fish.
So anyways, that’s it from Creative Cooking Corner. If you have any questions, comments, or recipes that you would like us to try, just leave us a post and we’ll get back to you.