After a hiatus of a number of years, true salmon steaks have reappeared in the markets. At least around here.
For those who don't know the difference, a fish steak is not an amorphous hunk of fish carved out of the carcass, but, rather, a cross-sectional slice, cut through the loin section, usually about an inch thick. It forms sort of a Y shape, with a thick head section and two tails.
So, I'm wondering, have salmon steaks reappeared in your market? And, if so, how you prepare them?
I make them a number of ways. Almost always I form them into noisettes, first.
Had some last night. After trussing the steaks I merely salted and peppered them, brushed with olive oil, and cooked them on the grill. The cooked fish was then topped with a caper sauce. As near a perfect dish as it gets.
Another simple one we enjoy is George River Salmon, originated by the Atlantic Salmon fishing guides on that river. The steaks are marinated in a combination o Dijon musta4rd, olive oil, dry white wine, salt & pepper before being broiled over an open fire.
Because they've been MIA the past bunch of years, you don't hear about them much. But it's easy to adapt filet recipes to steaks. Basically, all you have to do is adjust the cooking time. I do that, for instance, with a recipe I have for bourbon-glazed salmon.
What about everyone else? What's your take on salmon steaks?