Grilled Limoncello Salmon Steaks Food

GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE

Steps:

• In small saucepan, melt butter over medium high heat, remove from heat when melted.
• Combine cornstarch with water and stir into butter.
• Add rest of sauce ingredients except lemon slice quarters.
• Bring sauce to a boil over medium heat stirring constantly.
• Cook, stirring, until sauce thickens and turns clear.
• Remove from heat and add lemon slice quarters.
• Cover and set aside.
• (Makes about 2/3 cup, so you can double this if desired.).
• For salmon:.
• Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
• Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
• Using toothpicks, secure salmon around and to the lemon slices.
• Position grill rack about 6-8" above hot coals.
• Arrange salmon steaks on grill and cook 5-7 minutes.
• Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
• Fish should flake easily with a fork.
• Remove from grill and place on heated serving platter.
• Garnish steaks with fresh dill sprigs.
• Spoon a bit of the hot lemon-dill sauce over each steak.
• Serve the rest of the sauce separately for dipping.
• Remind guests to remove the toothpicks! ;).

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."

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.

EASY AND DELICIOUS GRILLED TERIYAKI SALMON STEAKS

Steps:

• In a bowl mix/whisk together soy sauce, brown sugar and mustard powder.
• Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish).
• Pour the marinade over the salmon.
• Cover with plastic wrap, and refrigerate for minimum 1-1/2 hours, turning the steaks occasionally.
• Grill for 4-5 minutes on each side, depending on how thick the steaks are.
• Brushing with marinade as they cook.
• **NOTE** sprinkle with salt if desired when cooking.

GRILLED SALMON STEAKS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add salmon; seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally. , In a small bowl, combine the sauce ingredients; cover and refrigerate until chilled., Discard marinade. Grill salmon, covered, over medium heat for 6-7 minutes on each side or until fish flakes easily with a fork. Serve with mustard dill sauce.

NIF'S TERIYAKI SALMON STEAKS

Steps:

• Mix marinade ingredients in shallow dish. Add salmon steaks and marinate in the fridge for up to 2 hours (no longer or the lemon will start to cook the salmon), turning occasionally.
• Broil steaks on low for approximately 3-5 minutes on each side. I place mine on the middle rack so the outside doesn't burn before the inside is cooked.
• Salmon is ready when it flakes easily or when the internal temperature reaches 145°F.

GRILLED SALMON STEAK

Steps:

• Mix all ingredients.
• Place 4 salmon steaks in a shallow pan and pour the marinate over.
• Marinate 30 minutes or 1 hour in refrigerator, turning once.
• Place fish on grill 4 inches from heat.
• Grill 5 to 7 minutes on each side or until fish flakes easily when tested with a fork and pulls away from the central bone. Baste with marinate during cooking.

BROILED SALMON STEAKS

Steps:

• Rinse the salmon steaks and pat dry with paper towels.
• In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
• Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
• Let stand for 15 minutes.
• Set the oven rack 3 to 4 inches below the element and preheat the broiler.
• Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
• Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
• Broil the salmon until lightly browned, 3 to 5 minutes.
• Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
• Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
• Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.

BARBECUED SALMON STEAKS

Steps:

• Baste steaks every 3 minutes or so with a mixture of the last 5 ingredients, as they are grilling.
• When finished cooking salmon will flake easily with fork.
• Sprinkle with lemon juice, pepper and garlic powder.
• Place on serving platter and spoon more barbecue sauce over salmon.