Coconut Crusted Salmon Steaks
Instructions:
- The East Indian–infl uenced spice paste caramelizes over the rich steaks, creating a luxurious dish. Makes 4 servings
- 2 serrano chiles, halved and seeded
- 2 medium shallots, roughly chopped
- One 2-inch section peeled fresh ginger, cut into 4 pieces
- 3 tablespoons coconut milk
- 2 tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 teaspoon dry mustard
- 1 teaspoon packed light brown sugar
- 1â„2 teaspoon salt
- 1â„8 teaspoon ground cloves
- Four 11â„2- to 2-inch-thick salmon steaks (see Note)
- Place the chiles, shallots, ginger, coconut milk, lemon juice, tomato paste, dry mustard, brown sugar, salt, and cloves in a mini-food processor, a regular food processor fi tted with the chopping blade, or a blender. Process or blend until paste-like, scraping down the sides of the canister as necessary. Alternatively, grind the spices and aromatics in a mortar with a pestle, adding the liquids slowly to incorporate as you grind.
- Spread the mixture evenly over the salmon steaks. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the broiler. Line the broiler pan or a large baking sheet with aluminum foil to make cleanup easier. Transfer the salmon steaks to the prepared pan or sheet, taking care not to knock off the paste.
- Broil about 6 inches from the heat source until very aromatic and somewhat fi rm, about 5 minutes. Turn and continue broiling until very browned, about 4 minutes for rare steaks, 6 minutes for medium, and 8 minutes for well done. You can also check the doneness by fl aking the side of one steak with a fork. Let stand at room temperature for a couple of minutes before serving.
- To grill the salmon steaks:
- Generously oil the grill grate, then set it 4 to 6 inches over a high heat or a high-heat, well-ashed coal bed.
- Add the coated steaks directly over the heat, cover, and grill for 10 to 14 minutes.
- Note:
- Some markets now sell salmon steaks made from boneless, skinless salmon fi llets, wrapped in netting so they look like more traditional salmon steaks.
- These should be cooked about 1 minute less per side.