Saturday, July 30, 2011

Tying and Cooking Salmon Steaks

Of all the lessons that writing a blog has taught me, one that I've recently learned is that my husband and I, by and large, consume a fairly limited group of main-dish protein sources. Salmon is definitely in the top 5. 

 When I purchase salmon steaks, I like to tie them into rounds, so they cook evenly and sit nicely on the plate.  I've been a long-time Good Eats fan, so I'll let Alton Brown explain (snagged from YouTube - he explains the salmon steaks at about the 5 minute mark):



I make two changes to the Alton method:  First, I place the little bit that gets trimmed from one of the ends of the salmon into the middle of the round.  Second, I don't have a grill, so instead I cook the salmon steaks in a drizzle of olive oil over medium heat in a skillet.  Seasoned with salt, pepper, and a drizzle of lemon, it's pretty much perfection on a plate. 

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