Grilled Salmon Steaks
Round up your friends and family for a cookout and treat them to salmon! Grilled salmon steaks turn any picnic into a real celebration. The aroma of the steaks sizzling over the coals is like music — anyone who catches a whiff can't help but smile in anticipation of the feast to come. And the goodness of fresh salmon plus a day spent outdoors? That's the stuff legends are made of!
Bear
Recipe author
Grilled Salmon Steaks
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 95 %
61 g
Carbohydrates 3 %
2 g
556 kcal
GI:
100
/
0
/
0
- Start with the compound butter you'll serve over the steaks: 1) Let the butter come to room temperature and mash it smooth with a fork. 2) Mix in the very finely chopped cilantro, chili pepper, and garlic, stirring lightly to combine. 3) Add the fresh lime juice, lime zest, and ground coriander seeds. 4) Salt to taste and mix until the butter is smooth and even. Work quickly so it doesn't melt into a liquid — if it does soften too much, chill it back down. Roll the finished butter into a log, sized so that when you slice it just before serving you'll get one round (about 1/2 inch thick) per salmon steak. Warm hands melt butter fast, so rinse your hands in cold water and roll the log quickly, wrapping it in plastic wrap first. Tuck the wrapped butter somewhere cold and keep it there until serving. Of course, you might not have a fridge at a picnic — but that's no problem. Freeze a pint or so of water into ice ahead of time and use it to keep the butter cold; with good insulation (a towel and foil, a cooler, or an insulated bag), it'll hold the butter in perfect shape all day until serving. Naturally, it's best to make the butter in advance at home. Butter's done and packed on ice. The party's in full swing, the coals are nearly ready — about 15 minutes to go. Time to grill the steaks! One note: the grill grate must be clean, and the coals well heated with a gray ash coating. Build the fire and get the coals going on one half of the grill, leaving the other half empty. A grill with a lid is ideal, though an open grill works great too. 1) About 15-20 minutes ahead, lightly brush the clean grate where the steaks will sit with olive oil and set it over the coals to heat up well. If you can cover the grill, do it. 2) Brush the steaks all over with olive oil and sprinkle with salt to taste. Let them sit 10-15 minutes while the coals and grate come up to temperature. 3) Once the coals and grate are ready and the steaks have marinated a bit, lay the fish on the grate! 4) Cook the steaks on one side for up to 5 minutes without touching them at all, then flip quickly and cook the same on the other side. Keep an eye on things: don't let flare-ups start, and don't let the steaks char where they touch the grate. If it's running too hot, slide the steaks toward the empty half of the grill; if it's not hot enough, cover the grill or cook a little longer. Either way, watch the fish closely during grilling — that's the key to success! As mentioned up top, just before serving, cut the butter into equal rounds, set one on each hot steak, and bring them to the table right away! Enjoy, and happy grilling!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Olive oil - 913 kcal/100g
- Coriander greens - 25 kcal/100g
- Sea salt - 0 kcal/100g
- Zest - 97 kcal/100g
- Chili pepper - 40 kcal/100g
- Lime juice - 10 kcal/100g
Similar recipes
Related and additional categories: