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SALMON STEAK
Al found this recipe when he & Cathy were living in Phoenix. This recipe has two things that Al & Cathy love: Salmon and barbecueing. Al has added garlic and capers to the original recipe A quick and easy way to cook the perfect Salmon. By the way, it also works with other firm fish.
| 1 | Salmon Steak, ¾"-1" thick |
| 2 | Garlic cloves, minced |
| 1 tsp. | Ginger, fresh grated |
| 1 tsp. | Capers |
| 1-2 | Rosemary, fresh sprigs |
| 1-2 | Fennel, fresh sprigs |
| 1-2 | Shallots, fresh |
| 2 slices Lemon | |
| 1 tsp. | Dry white wine |
| ½ tsp. | Lemon Juice |
| salt & pepper to taste | |
Place salmon steak on sheet of aluminum foil (be sure it is large enough to wrap and seal the steak). Rub and coat salmon with the minced garlic and grated ginger. Add salt and pepper. Sprinkle on capers and lay the lemon slices, rosemary, fennel and shallots on top of the salmon. Pour on the wine and lemon juice. If you like it spicy, sprinkle a little tabasco sauce onto the salmon. Seal the salmon steak in the foil. Place foil on hot barbecue grill and cook for 12 minutes. Alternately, you can place the foil in an oven at 350° F for 12 minutes. When done, open foil and discard rosemary, fennel and shallots. Split salmon and serve over wild rice. Garnish with fresh parsley.
Good Luck!
P.S. I lost the original recipe and this version is recreated from memory. If I discover I have erred, I will update the recipe. --al