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+-- Thread: Salmon Engineering (/showthread.php?tid=37052)
Salmon Engineering - cjs - 08-14-2007
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.
Re: Salmon Engineering - Old Bay - 08-14-2007
Jean ,do you still have to remove the pin bones with pliers?
Re: Salmon Engineering - Lorraine - 08-14-2007
" little legs flop around "
Yup. And I find they get overcooked. Thanks for the tip, Jean!
Re: Salmon Engineering - cjs - 08-14-2007
I always check for them, but I don't find them often in this cut. I have tweezers I use for the little devils.
little legs flopping around - that sounds unappetizing as h*ll!