Boneless Salmon Steaks with a Garlic Parmesan Herb Crust
Mix 1 cup mayo with 1/2 cup parmesan cheese. Beat in 1/8 cup fresh lemon juice-zest of 1/2 lemon and one beaten egg yolk. Fresh chopped small bunch of parsley and a small sprig of chopped fresh thyme and a small crushed garlic clove.Parm and mayo both can be salty, so I would not add any additional-however a grind or two of black pepper would work.
Place boneless salmon steaks on a baking sheet lined with parchment paper.
Bring tips of belly section together and secure with toothpicks.
Place herb crust topping in a pastry bag with star tip and pipe the cavity flush with the fish surface and then pipe to 3/8" depth over entire salmon steak surface. Enough topping for 4 salmon steaks.
Cook in a 430F oven approx 8-10 minutes per inch of thickness until golden brown and bubbling.
PM for instructions on making a boneless salmon steak( in case you have never seen it done)
Last edited by omega50; 01-29-2013 at 03:07 PM.
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