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Grilled Boneless Salmon Steaks with Horseradish Dill Butter

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Grilled Boneless Salmon Steaks with Horseradish Dill Butter

Grilled Boneless Salmon Steaks with Horseradish Dill Butter

amanda

Equipment

  • - KitchenAid Artisan 5-Quart Stand Mixer with Bowl and Dough Hooks

  • - Cuisinart Griddled Cast Iron Skillet

  • - OXO Good Grips Rotisserie Spit & Control

  • - Castro Deli Digital Thermometer Probe Set with Altimeter

  • - KitchenAid 5-Qt. Gourmet Chef's Series Food Processor with Ultrasonic Blade Cleaner

  • - Anova Precision Cooker Sous Vide Immersion Circulator

  • - OXO Good Grips 9 inch Nonstick Skillet with Silicone Handle

  • - Cuisinart Stainless Steel Griddle Set, 2 Piece

  • - OXO Good Grips Nonstick Skillet Spatula

  • - Anova Precision Cooker Sous Vide Smart Plate for Immersion Circulator with Heated Surface

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened

  • 1/2 cup drained bottled horseradish (from a 6-ounce jar)

  • 2 tablespoons finely chopped fresh dill

  • 1 tablespoon finely chopped shallot

  • 1 teaspoon salt

  • 3/4 teaspoon black pepper

  • 4 (1- to 1 1/4-inch-thick) salmon steaks (preferably wild)

  • 1 to 2 tablespoons olive oil

  • kitchen string

Instructions

1

Instruction 1

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.
2

Instruction 2

Prepare grill for direct-heat cooking over medium-hot charcoal.
3

Instruction 3

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.
4

Instruction 4

Brush salmon on both sides with oil, then sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
5

Instruction 5

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.
6

Instruction 6

Serve each fish steak topped with a slice of horseradish butter.
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