Salmon Steak Recipe
Jessie Said:
Does anyone have a good sauce recipe for grilled salmon steaks?We Answered:
Well actually I use a recipe I discovered on FoodNetwork some years ago. The ingredients may put you off a bit but am telling you it is some GOOD yah. It is called Beer Salmon. Put salmon fillet in tin foil (make a square tray). Add brown sugar, red onion, garlic, salt and pepper. Pour one 8 oz. beer over the fish. Cover the tin foil tray with more foil. Grill until the fish flakes easily.Eddie Said:
Hello all I need a recipe for salmon steak . Can you help ???We Answered:
I've made this and it's absolutely fabulous!! The butter looked odd, not incorporating well in the pan, but melted perfectly on the salmon and was truly delicious.Ingredients:
1 cup full-bodied dry red wine such as Côtes du Rhône
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil
Preparation:
Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.
Preheat broiler. Line rack of a broiler pan with foil.
Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.
Top each steak with 1 to 2 tablespoons red-wine butter.
Note:
Leftover red-wine butter can be chilled, covered, up to 3 days or frozen up to 2 weeks.
Makes 4 servings
Kristin Said:
Who has a great recipe for glazing big juicy salmon steaks ?We Answered:
Broiled Salmon Steaks with Horseradish CrustIngredients :
two (3/4-inch-thick) salmon steaks
2 tbl unsalted butter melted
1/4 cup dry white wine
1/2 cup coarse dry bread crumbs
2 tbl well-drained bottled horseradish
1 x scallion minced
Method :
Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through.
While the steaks are cooking, stir together well the remaining butter, the
bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden.
Serves 2.
just double or triple ingredents for more steaks.
Barbecue Salmon Steaks with Green Ginger Sauce
Ingredients :
2 tbl Light soy sauce
1/2 tsp Sugar
4 x Salmon steaks
1/2 cup Parsley
1/2 cup Roughly chopped chives
2 tbl Capers
2 tbl Chopped onion
1/2 cup Olive oil
1 tbl Lemon or lime juice
1 x Hard-boiled egg
Freshly ground black pepper
Method :
Combine soy sauce and sugar. Brush each salmon steak with soy sauce mixture. Barbecue on solid plate, turning occasionally until salmon is cooked. Serve hot with Green Sauce.
GREEN SAUCE:
Place parsley, chives,capers and onion in the bowl of a food processor or blender. Process until finely chopped. Add olive oil, lemon or lime juice and egg. Process until smooth. Season with freshly ground black pepper.
Serves 4.
Lone Star Steakhouse's Sweet Bourbon Salmon
Ingredients :
2 x salmon filets - (8 oz ea)
2 tsp snipped fresh chives
MARINADE
1/4 cup pineapple juice
2 tbl soy sauce
2 tbl brown sugar
1 tsp Kentucky bourbon
1/4 tsp freshly-cracked black pepper
1/8 tsp garlic powder
1/2 cup vegetable oil
Method :
Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better.
Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade.
Arrange the filets on each plate with the chives sprinkled over the top.
This recipe yields 2 servings
Bobbie Said:
Does anyone have a recipe for salmon steaks, so it does NOT taste so fishy?We Answered:
I don't think salmon is very fishy, but here you go - marinade your salmon steaks in freshly sqeezed grapefruit juice (along with a tad bit of salt and pepper) for about a 1/2 hour, then grill or bake. I used to use lemons, but when I didn't have any one time, I tried the grapefruits, and the taste is so much better!Mario Said:
How do you prepare a nice salmon steak ?We Answered:
Sauvignon doesn't go all that well with a lot of garlic or ginger. It would be better to stick with a Reisling if you choose to go that route.Otherwise, a few roasted sweet peppers, lime, and a dash of tequila will pare well with the salmon and also compliment the wine. Or, a fresh melon and citrus salsa with a sprig of mint would be good. Trust yourself on quantities because your own eyes and tongue are the best judge.
Or you could just do this super simple citrus marinade:
1/2 cup orange juice (1 orange)
1/2 cup lemon juice (2 lemons)
1/4 tsp chopped sage
1 tablespoon soy sauce
1 or 2 cloves garlic, minced (to taste)
a few drops Tabasco or Texas Pete's