Quote:
Originally Posted by omega50
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)
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Responding to Scott N's request.
Pics and description of procedure. Done here on what I had available -which was a sad and lonely pink salmon side.Expect fantastic results from a "Real" salmon- but this will illustrate the technique.
1. Fillet salmon remove rib cage and pull pin bones
2.Flip salmon skin side up and cut through to the board squaring one side of your steak
3. Decide how thick you want your steak and double that number. This is the width you want-cut through again to the board. eg. 1" desired thickness equals a 2" width of fillet
4.The tricky part.
Starting at the thickest point- Cut PARTIALLY through the center of the fillet.Once you reach the white belly section you may cut through to the board.
5.Place your thumbs gently in the center cut and flip the skin to the outside. You may need to make small cuts in the thick sections if it is tearing( Under NO circumstance can you cut through the thick sections or you will have 2 halves and just have defeated the whole purpose)
6. Now you can bring the belly section tips together to form a cavity that will get piped with filling- or you could fill with a bread stuffing.
Enjoy.