Time: 30 min.
Complexity: easily
Servings: 4

A detailed recipe for grilled fish with photos.

Ingredients:

• 4 steaks salmon 2.5 cm thick.
• 1 tsp. whole cumin seeds
• 1 teaspoon whole coriander seeds
• 1/2 tsp whole fennel seeds
• 1 teaspoon dried green peppercorns
• Sea salt
• Canola or olive oil to brush the steaks

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, sea ​​salt flakes, coriander, fennel seeds, cumin

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Preparation:

Step 1
• Prepare the grill by lighting 4 quarts of charcoal (for 1 chimney starter) or setting the heat on a gas grill to medium-high.
  
  Check the steaks for intermuscular bones by running your fingers along the surface of the meat. If you feel any, remove them with tweezers or tongs.
  
  Using a sharp paring knife or boning knife, trim the rib bones from the inside. Trim the edges of the belly: remove about 2 inches of skin on one side and 1 inch of meat on the other. Fold the skinless portion into the fish and around the other side to form a circle, similar to a filet mignon. Tie the circle around the perimeter with two turns of kitchen string. (Don't tie it too tightly, or the fish will float to the top during cooking.)
Step 2
• On a folded piece of aluminum foil, combine the cumin, coriander, fennel, and peppercorns. Grill, gently shaking, until the seeds release their aroma. Grind the seeds in a mortar and pestle or transfer to a pepper mill. Lightly brush the steaks with oil, season with salt, then generously sprinkle both sides with the crushed seeds.
  
  Quickly wipe the hot grill grates with a cloth or towel dipped in a little canola oil, then grill the fish until medium-rare, about 3 minutes per side. The fish should be golden brown on the outside and slightly translucent in the middle.

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