HERB-CURED BARBECUED SALMON STEAK RECIPE
A light curing with salt and herbs firms and seasons the salmon. The
centre of the steaks should appear slightly underdone, for maximum
flavor and most appealing texture. Serve with a salad of pickled
cucumber sprinkled with dill, and black bread with butter.
4 salmon steaks, 175-200g (6-7oz) each
4 tbsp coarse salt
1 tbsp sugar
15g (1/2oz) chopped fresh tarragon
2 tbsp chopped fresh dill or fennel
2 tbsp melted butter
Black pepper, to taste
Lemon wedges, to garnish
Place the salmon steaks in a shallow dish
and add the salt, sugar, half the tarragon and half the dill or fennel.
Turn to coat well, then leave to marinate at room temperature for 3-5
hours, or overnight in the refrigerator.
Light the barbecue or preheat a gas
Brush the salt-sugar-herb mixture off the
salmon steaks. Rinse the steaks in cool water, then dry with kitchen
paper. Brush them with half the melted butter.
Cook the salmon steaks over hot coals for
2-3 minutes until just brown, then turn. Cook on the other side until
they feel fairly firm but slightly underdone.
Serve the salmon steaks immediately,
drizzled with the remaining butter and sprinkled with black pepper and
the remaining tarragon and dill. Garnish with lemon wedges.