Grilled Salmon Steaks

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 4 salmon steaks, 1-inch thick
• 1 teaspoon whole cumin seed
• 1 teaspoon whole coriander seed
• 1/2 teaspoon whole fennel seed
• 1 teaspoon dry green peppercorn
• sea salt or kosher salt
• canola oil or olive oil to coat steak

Recipe

• 1 prepare grill by lighting 4 quarts of charcoal (1 starter chimney's worth), or turning gas grill to medium-high.
• 2 examine steaks for pin bones by rubbing fingers over surface of meat. if found, remove with bone tweezers or pliers reserved for culinary uses.
• 3 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 too tight or fish will pop out during cooking.).
• 4 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 a mortar and pestle or pour into spare pepper grinder. coat steaks lightly with oil, season with salt, the liberally grind toasted seeds on both sides of steaks.
• 5 quickly wipe hot grill 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 tanslucent at the center.).
• 6 serve steak alongside simple salad dressed with vinaigrette.