This is one of the most clever tips I've seen in a long time!!! one of those, 'why didn't I...........
Salmon Engineering
I like grilling salmon steaks but don’t like those horseshoe-shaped cuts. The little legs flop around and I don’t care for the bone that goes through the middle of the steak (or its fishy taste). So, I use the fillet to make a steak. All you do is skin it and then make one simple cut.
To make 1"-thick steaks, lay a 2"-wide fillet skin side down. Use a sharp knife and slide the blade between the skin and flesh. Now, with the blade angled towards the cutting board, cut away the skin. (EXCEPT, I wouldn't cut away the skin, that's for sure!!)
Now cut the sections in half, but not all the way through (leave about 1/8"). Then fold the halves back on themselves, forming the shape of a traditional steak. Pin halves together with toothpicks so the steak doesn’t unfold while grilling.
Salmon Engineering
I like grilling salmon steaks but don’t like those horseshoe-shaped cuts. The little legs flop around and I don’t care for the bone that goes through the middle of the steak (or its fishy taste). So, I use the fillet to make a steak. All you do is skin it and then make one simple cut.
To make 1"-thick steaks, lay a 2"-wide fillet skin side down. Use a sharp knife and slide the blade between the skin and flesh. Now, with the blade angled towards the cutting board, cut away the skin. (EXCEPT, I wouldn't cut away the skin, that's for sure!!)
Now cut the sections in half, but not all the way through (leave about 1/8"). Then fold the halves back on themselves, forming the shape of a traditional steak. Pin halves together with toothpicks so the steak doesn’t unfold while grilling.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com