Grilled Salmon Steak Medallions with Spiralized Asian Salad
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Servings
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Servings
4people
Grilled Salmon Steak Medallions with Spiralized Asian Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4people
Servings
4people
Instructions
For the Grilled Salmon Steak Medallions:
  1. Pat salmon steaks dry with paper towels. Remove spine and pin bones from centre of the cavity.
  2. Working with one steak at a time, carefully trim 2-3 inches of skin from only one of the belly flaps.
  3. Roll the skinless section of belly flap up into the centre of the cavity and wrap the other belly flap around to resemble a medallion.
  4. Tie the steaks securely with kitchen twine (not too tight or the medallion won’t be flat). Optional: run a skewer through from end to end.
  5. This can be done up to 8 hours before. Keep refrigerated. Bring salmon out to room temperature 15 minutes before grilling.
  6. Preheat grill to medium high temperature (375°F), then turn off the burner on one side, to create an indirect heat cooking environment.
  7. Clean grill and grease grates thoroughly.
  8. Rub steaks with extra virgin olive oil, and season both sides with salt and pepper.
  9. Place on hot side of the grill and cook for 2 minutes per side, then transfer to cooler side of the grill.
  10. Cook, covered, for 10-12 minutes, until internal temperature of salmon reaches 158°F.
  11. Let steak sit for 5 minutes before serving with Spiralized Asian Salad and lime wedges.
For the Spiralized Asian Salad:
  1. Using spiralizer, process carrot, cucumber and radishes.
  2. Place cucumber over a strainer to remove excess liquid, while you prepare everything else.
  3. Place spiralized carrot, cucumber and radishes in large bowl.
  4. Add edamame beans, green onions and cilantro.
  5. Add FB Sesame Ginger Vinaigrette and toss well.
  6. Top with peanuts and sesame seeds.
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