She Who Must Be Obeyed loves salmon. I do too but I find it very expensive. Apparently I am wrong and we can afford it. I stand corrected.
We purchased two salmon steaks and I was charged with preparing it. I love dill and garlic on my salmon so I made Dilled Salmon Steaks.
I started by carefully working a very sharp knife between the bones on the thin pieces of the steak and the meat. Then I cut these bones from the spine with kitchen shears.
I carefully worked the knife between the skin and meat on one of the thing pieces an cut the skin off.
I curled the skinned thin piece into the bulk of the salmon and wrapped the other thing piece around it. I tied the steak with butcher string to make a nice disc shape.
I preheated my Louisiana Grills smoker to 210 F and put the salmon in to smoke for 40 minutes. If you don’t have a smoker, you can grill the steaks on your barbecue or cook it in a 350 F oven for about 40 minutes.
While the salmon is cooking, I mixed the butter, garlic, dill and lemon juice with a fork. I formed it into two discs and put it in the fridge to chill.
When the salmon had reached an internal temperature of 140 F (about 30 minutes), I took it inside. I used a clean pair of needle nose pliers and grasped the spinal bone and wiggled until it pulled out taking the remaining bones with it.
I put a disc of butter on top of each steak and put it back in the smoker for few minutes to get the butter soft.
I brought the steaks in and cut the string off. I served them with grilled potatoes and coleslaw.
She Who Must Be Obeyed was happy which means I was happy. The salmon had a nice hint of smoke, the butter gave a good kick of dill and garlic. I think you will like this.
The Old Fat Guy
- 2 salmon steaks, 3/4 to 1 inch thick
- 20 ml (4 teaspoons) butter
- 8 ml (1 1/2 teaspoon) chopped dill weed (or 3 ml (1/2 teaspoon) dried)
- 1 clove garlic, minced
- 5 ml (1 teaspoon) lemon juice
- Carefully work a sharp knife between the bone and skin of the thin parts of the steak. Cut the bones off the spinal bone with kitchen shears.
- Work the knife between the skin and meat on one of the thin parts. Roll that part into the main part of the steak.
- Wrap the other thin part around the curled in part. Tie the steak with butcher string to make a nice disc.
- Put the salmon in a 210 F smoker for 40 minutes. You can also grill the salmon on a barbecue or cook for about 40 minutes in a 350 F oven.
- While the salmon is cooking, mix the remaining ingredients together with a fork. Form the mixture into two discs and put them in the fridge to chill.
- After smoking for 40 minutes, turn the salmon and cook to an internal temperature of 140 F, about another 30 minutes.
- Bring the salmon in and grasp the spinal bone with a clean pair of needle nose pliers and wiggle to pull it and the attached bones out.
- Put a disc of the butter mixture on each steak and put it back in the smoker for a minute or two to soften the butter.
- Remove the string and serve.