| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Minced onion |
| 1/2 |
ts |
Crumbled dried thyme |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 2 |
|
Salmon steaks; (1 pound) each about |
|
|
; 1 inch thick |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
In a bowl stir together the black pepper, the paprika, the cayenne, the
garlic, the onion, the thyme, the salt, and the oil until the mixture forms
a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an
oiled ridged grill pan over moderately high heat until it is smoking and in
it saute the salmon for 3 to 4 minutes on each side, or until it is cooked
through. While the salmon is cooking, in a small skillet cook the butter
over moderate heat, swirling the skillet, until it is dark brown, but do
not let it burn. Transfer the salmon to heated plates and pour the butter
over it.
Serves 2.
Gourmet September 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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