- 4 salmon steaks, wild or farmed
- 2 tbsp olive oil
One of these two spice mixes:
- 1 tbsp fresh tarragon, 1 tbsp fresh parsley, 1/2 tsp lemon zest, 1/2 tsp black pepper, 1/2 tsp salt
- 1/2 tsp cayenne, 1 tsp dried thyme, 1/4 tsp nutmeg, 1/2 tsp black pepper, 1/2 tsp honey, 1/2 tsp salt OR 2 tsp fish sauce
If you like, debone the salmon steaks and wrap them into rounds.
- Obtain a small sharp knife, some kitchen twine, and four 6” skewers, preferably bamboo
- Insert the knife between the inner membrane and the flesh
- Carefully trim the membrane away from the flesh, working towards the end of the flap.
- Repeat on the other side
- Cut along one side of the spine section, carefully separating the flesh from the bone
- Be aware of pin bones radiating from the spine into the flesh. Carefully pull these free – you don’t want them to break.
- Cut along the other side of the spine until you’ve freed it from the flesh.
- Just as carefully, separate the skin from one side of the salmon steak but leave it attached rather than removing it.
- Fold the now boneless, skinless salmon flap into the center.
- Wrap the other flap, skin side out, around the salmon. Overlap the loosened skin and tuck it around..
- Wrap the salmon steak twice around with kitchen twine to secure it. Tie off and trim ends. Don’t wrap too tightly or the flesh will bulge up out of the middle.
- Push a skewer through the steak from one side to the other.
- Having prepared the steak, or not, as you like, whisk one of the spice mixes into the olive oil, then brush the salmon all over with the seasoned oil.
- Place the Salmon Steaks on the Cinder and set the temperature for 125 F for wild salmon and 130F for farmed salmon. When the steaks are cooked, remove them from the Cinder, wipe down the plates, and set it to sear, and sear the steaks on each side. Remove and serve with a healthy dollop of Mediterranean Salsa
- 1 cup grape tomatoes
- 1/2 cup cucumber, not peeled, diced
- 1/2 cup kalamata olives
- 2 shallots, diced
- 1 Tbsp. red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 cherry pepper, diced (optional)
- 2 oz feta cheese, crumbled (optional)
- 1 Tsp. fresh oregano, minced, (or 1/2 tsp. dried)
- 1/4 cup mint, shredded
- 1/4 cup parsley shredded
- 1 lemon, halved and juiced
- It can be difficult to dice something as small as a grape tomato or a kalamata olive. Here’s how to do it:
- Take two plastic container lids. Put one, flat side down, on the work surface. Fill with a single layer of tomatoes or olives. Put an identical lid, curved side down, on top. This will act as a guide to help you slice the tomatoes/olives in half, the most difficult cut. Once you’ve halved them all, spread them out on the work surface, cut side down. Now you can cut them in half, one or two at a time, and cut those half-of-halves (aka quarters) into as many little pieces as possible. It takes a little time but the resulting texture is far better than using the food processor.
- Once all the solid ingredients have been diced or shredded, combine everything with the lemon juice in a large bowl and mix to combine.
Top tostadas with shrimp and salsa, and serve.