SANDRA'S INSIDE-OUT SALMON STEAKS (Instructions and Recipe)

My husband cleaning my two, 20-lb.
Wild Alaska King Salmon
I caught in May 2011...

Servings: (2)
Prep: 10 Mins. |
Roast: 10 to 15 Mins.
--(for 1" thick steaks)

Posted: by Sandra at

INGREDIENTS

2 Inside-Out Salmon Steaks (* See instructions below)
2 tablespoons butter, melted
2 tablespoons lemon juice,
+ 2 wedges for serving
1 green onion, sliced

Inside-Out Steaks of
Wild Alaska King Salmon...

1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
¼ teaspoon kosher salt
1/8 teaspoon lemon-pepper

METHOD

Preheat oven to 400 degrees.

Place Inside-Out Salmon Steaks in a lightly greased 9” square baking dish. Top with melted butter and lemon juice. Combine green onion, parsley, garlic powder, kosher salt, and lemon pepper; sprinkle over Inside-out Salmon Steaks on both sides. Bake, uncovered, for 10-15 minutes, until fish flakes easily with a fork – Serve, and squeeze a fresh lemon wedge over top of each – Enjoy!

~~~~~~~~~~~~~~~~~


Tip: These are also spectacular when grilled because they cook evenly and better than the traditionally cut fillets - just ensure you turn them half way through the grilling process ;-)

* HOW TO MAKE INSIDE-OUT SALMON STEAKS (See photo)


1 whole, boneless salmon fillet, with skin on and still intact along back (see 1st photo).


With salmon closed, slice off a strip 1-inch wide x 5 to 7 inches long (“cross-wise” across entire fillet).


With your knife, score the center of the flesh, being careful not to cut through the skin.


Fold in half “backwards” so the skin creates a hinge and sticks to itself, creating an "Inside-Out Salmon Steak" (see 2nd photo).


Roast, saute, or grill as you normally do with salmon steak – feel free to try the above recipe – They're delish.

SANDRA'S TUTORIAL ON HOW TO SECTION A LIVE CRAB (for sautéing, roasting, or grilling):

It's rather easy and enjoyable to do...

***HOW TO SECTION A LIVE CRAB
(For sauteing, roasting, or grilling):


Place the crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for Sandra's Grilled Whole-Sectioned Dungeness Crab recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread, and chop between each leg and body area if you want to separate it further into eight sections.

SANDRA'S TRADITIONAL VINAIGRETTE MADE EASY

It doesn't get any easier than this to
make the most flavorful vinaigrette...

Yields: (Appx. 1 cup)

Posted by Sandra

INGREDIENTS:

¼ cup white wine vinegar
2 teaspoons dijon mustard
1 teaspoon onion, grated
¾ cup olive oil
kosher salt and ground pepper to taste

METHOD:

In a small bowl, whisk all the ingredients together, except the olive oil. Add olive oil in a slow and steady stream until emulsified. Season to taste with kosher salt and ground pepper. Refrigerate for up to one week.