Salmon Steaks Al Limone Recipes

SALMON STEAKS AL LIMONE

Steps:

• Dredge salmon in flour sprinkled with paprika and set aside.
• Heat 2 tablespoons butter in saucepan.
• Add onion and chives; cook for 3 minutes over low heat.
• Pour in chicken stock, add Tabasco, ginger, season well and bring to a boil.
• Mix cornstarch with water and stir into sauce and cook for one minute over low heat.
• Stir in cream and bring to a quick boil and then remove from heat and set aside.
• Heat oil in a large frying pan . Add salmon and cook 4 minutes over medium high heat.
• Turn fish over and season well and cook another 4 minutes.
• Turn fish over again and cook another 7 minutes. Turn fish over during this time a bit.
• Meanwhile, heat 1 teaspoons butter in another frying pan and add cucumbers.
• Cook 3-4 minutes over medium high heat.
• Simmer lemon sauce over low heat and when warmed, serve with fish and sauteed cucumber.

GRILLED SALMON STEAKS

Steps:

• 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."

LEMON-GARLIC SALMON STEAKS

Steps:

• Preheat oven to 350°. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute. , Arrange salmon steaks in a greased 13x9-in. baking dish. Combine lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.

GRILLED LIMONCELLO SALMON STEAKS

Steps:

• Rinse and pat dry the salmon steaks.
• In a bowl large enough to contain the fish, whisk together olive oil, lemon, onion, liqueur, oregano and salt and freshly ground pepper.
• Turn the salmon steaks in the marinade, to coat both sides, and leave to marinate, in the refrigerator, for 3-6 hours.
• Remove the steaks from the marinade and cook on the bbq or grill for 10-12 minutes, turning once, until the fish is firm to the touch.
• Careful not to overcook.
• Serve immediately with a tossed green salad and oven-roasted cauliflower.

BAKED SALMON STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish with olive oil.
• Pour 1/4 cup olive oil in a shallow bowl and dip salmon steaks in oil to coat. Stir garlic salt, onion salt, paprika, black pepper, and salt together in a small bowl; sprinkle seasoning onto salmon. Place salmon steaks into the prepared baking dish and sprinkle with chives, thyme, and spinach leaves. Sprinkle Parmesan cheese over the fish and seasonings.
• Bake in the preheated oven until the salmon is cooked through and the flesh flakes easily, about 45 minutes.