Ingredients for Grilled Boneless Salmon Steaks with Horseradish Dill Butter

• 1 stick (110g ) unsalted butter, softened

• 110g drained bottled horseradish (from a 170g jar)

• 2 tablespoons finely chopped fresh dill

• 1 cucchiaio di scalogno finemente tritato

• 1 cucchiaino di sale

• 3/4 cucchiaini di pepe nero

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

• 1 to 2 tablespoons olive oil

• spago da cucina

Stir together butter, horseradish, dill, shallot, 1/4 teaspoons salt, and 1/4 teaspoons 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.

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

Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large centre 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.

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

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.

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

Avvertenza

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