Golden Poppies our State Wildflower

Monday, March 24, 2014

Herb Broiled Salmon Steaks..recipe and tips

Here is a wonderful Southern French style way of serving moist and flakey, fabulous fresh salmon

Serves 2-4 depending on appetites

2 Salmon steaks 3/4 inch thick

2 cloves garlic smashed and minced
1/4 olive oil
zest & juice of 2 lemons
1tsp dried thyme
1/2tsp sea salt
crushed black pepper
1/2 cup minced parsley
1/2 cup minced fennel bulb OR 2 tsp fennel seeds chopped OR 1/2 cup minced celery
Gently wash the fish steaks in salted water...just dip and soak for 3 mins, drain and pat dry with kitchen paper towels.
Carefully using a sharp knife, remove the large bones from center of steaks (this is optional I prefer to cook my salmon with bones in and remove after cooking for easier filleting).
Place the fish in a shallow dish.
Mix all remaining ingredients and pour over the fish, cover with plastic wrap and marinate for 1 hour..turning the fish occasionally.

Preheat broiler 10 mins.

Grill/broil the drained salmon, 2 inces from heat and brush with the marinade, and turn after 3-4 mins per side
Serve when fish flakes easily..brushing well with the marinade a couple of times, as it cooks ensures a moist, delicious fish...Apply the minced parsley and garlic directly onto the skin as it grills for a delicious 'crust"

Serve with baked potatoes and green salad or French fried potatoes..and lots of fresh lemons.

Variations instead of thick steaks you may use middle cut salmon fillets.

Also other firm fleshed fish will work, halibut, swordfish, sea bass, swai and even orange roughy.

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