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!

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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 CAST IRON BLACKENED GRILLED FRESH TUNA

My absolute favorite method to
prepare blackened anything, i.e.,
this fresh tuna, halibut, chicken, steaks, and so on...

Servings: (4)
Prep: 15 mins. |
Grill: 6 to 7 mins.

Posted by Sandra

INGREDIENTS

4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See 'Tips' for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray

***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt

METHOD

Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).

In a small saucepan over low heat on the stove top, melt the butter, and set aside.

In a shallow dish, thoroughly mix the blackening spices.

Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.

Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.

Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.

I like to serve my hot Blackened Tuna Steaks over a cold Caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)

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Tips:

--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.

--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.

KATHY'S HALIBUT STEAKS GO HAWAIIAN

What a tasty entree Kathy provided us
for a wonderful halibut recipe
that is a refreshing and delightful surprise...

Servings (6)
Prep 5 mins. |
Cook: 15 mins.
--(Marinade: 30 mins.)


Posted: by Sandra
(Courtesy of Kathy Crenshaw)


INGREDIENTS:
· 2 lbs. halibut, cut into 6 steaks

***Cheese/Topping Mixture:
· 2 (8 oz) cans pineapple, crushed (drain, reserving liquid)
· 1/2 cup cheddar cheese, shredded


***Sauce:
· 3 tablespoons pineapple liquid
· 1/3 cup french dressing
· 1/2 teaspoon salt
· 1/8 teaspoon pepper
· dash ground cloves

***Garnish:
· paprika

METHOD

Place halibut steaks in a single layer in shallow dish.

Drain pineapple, reserving juice for sauce.

Prepare sauce in a non-reactive small bowl, and pour over halibut steaks, letting stand 30 minutes, turning once.

Preheat oven broiler.

Remove halibut steaks, reserving sauce for basting, and set. Place fish in a single layer onto well-greased 9” x 13” baking dish. Broil 10-12 minutes (8 inches from heat source) or until fish flakes easily. Baste once during broiling with sauce.

Combine crushed pineapple and cheese in a non-reactive small bowl. Remove halibut from oven and spread with mixture. Sprinkle with paprika. Broil 2-3 minutes more until cheese melts.