Grilled Boneless Salmon Steaks with Horseradish Dill Butter

Name: Grilled Boneless Salmon Steaks with Horseradish Dill Butter
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps finely chopped fresh dill; 118 milliliters drained bottled horseradish (from a 6-ounce jar); 1 Tbsp olive oil; 4 inches thick) salmon steaks (preferably wild); 1 teaspoon salt; 1 Tbsp finely chopped shallot; 118 milliliters stick unsalted butter, softened

Grilled Boneless Salmon Steaks with Horseradish Dill Butter is From preparation to the plate, this recipe takes around 50 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Stir together butter, horseradish, dill, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl with a rubber spatula until combined well.

Ingredients you will need

Horseradish

Shallot

Butter

Pepper

Dill

Salt

Equipment you will use

Spatula

Bowl

Transfer butter to a sheet of parchment or wax paper and roll into a 1-inch-thick cylinder. Twist ends of parchment to close, then chill until firm, about 20 minutes.

Ingredients you will need

Butter

Roll

Equipment you will use

Wax Paper

Prepare grill for direct-heat cooking over medium-hot charcoal.

Equipment you will use

Grill

Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large center bone.

Ingredients you will need

Salmon Steak

Steak

Bone

Equipment you will use

Cutting Board

Remove and discard bones (you will end up with 2 thin pieces of fillet). Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.

Ingredients you will need

Steak

Wrap

Equipment you will use

Kitchen Twine

Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Salmon

Salt

Cooking Oil

Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6 to 8 minutes total.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Grill

Serve each fish steak topped with a slice of horseradish butter.

Ingredients you will need

Horseradish

Butter

Steak

Fish

•If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.•Boneless steaks can be formed 12 hours ahead and chilled, covered. Bring to room temperature before grilling.•Butter can be chilled, wrapped well, up to 1 week or frozen up to 1 month.

Ingredients you will need

Butter

Salmon

Steak

Equipment you will use

Grill Pan

Grill

Let soften slightly before using.

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2Tbsps

finely chopped fresh dill 118milliliters

drained bottled horseradish (from a 6-ounce jar)1Tbsp

olive oil 4inches

thick) salmon steaks (preferably wild)1teaspoon

salt 1Tbsp

finely chopped shallot 118milliliters

stick unsalted butter, softened

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.