Broiled Salmon Steaks With Horseradish Crust Recipes

Steps:

• To make the crust. In a food processor, combine the butter and horseradish. Process until mixture comes together. Add the bread crumbs in a stream and process until combined well. Transfer to a sheet of plastic, cover with another sheet of plastic and smooth into a thin layer and . Chill.;
• Preheat the oven to 450 degrees F.
• Cut the salmon fillet into 4 portions and season with salt and pepper. In a saute pan, over moderately high heat cook the butter and oil until hot and add the salmon. Sear both sides. Divide crust among salmon fillets and transfer to oven. Bake for 5 minutes.
• Arrange cucumbers on a serving plate, top with the salmon, surround with sauce and sprinkle with chives.
• To make the cucumbers: In a skillet set over moderate heat melt the butter, add the shallots and cook, stirring, until softened. Add the cucumbers and cook, stirring occasionally, for 3 to 4 minutes, or until just tender. Add the dill and chives.;
• To make the sauce: In a skillet, melt the butter and shallots and cook, stirring occasionally, until softened. Add the vermouth and reduce by 1/2. Add the chicken stock and reduce until flavorful. Stir in the dill and chives.;

Steps:

• 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. 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.
• Prepare grill for direct-heat cooking over medium-hot charcoal.
• 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. 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.
• Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
• 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.
• Serve each fish steak topped with a slice of horseradish butter.

Steps:

• Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
• Spread generously over the beef.
• Marinate, covered, in the refrigerator for 1 to 2 hours.
• Season with kosher salt and additional pepper.
• Grill or broil to desired temperature.
• Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
• Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
• Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

Steps:

• Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.

Steps:

• Arrange the salmon steaks in a buttered flameproof baking dish just large enough to hold them in one layer, brush them lightly with some of the butter, and season them with salt and pepper. Pour the wine around the steaks and broil the steaks under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until they are almost cooked through. While the steaks are cooking, stir together well the remaining butter, the bread crumbs, the horseradish, and the scallion, pat the crumb mixture evenly on the steaks, and broil the steaks for 2 to 4 minutes more, or until they are just cooked through and the crumbs are golden.