GRILLED SALMON STEAKS
Instructions:
- 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 peppercorns
- Sea salt or kosher salt
- 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.\"
- Yield: 4 servings