Salmon Steaks Done Right - America′s Test Kitchen From Cook′s IllustratedTV Schedule for New Hampshire s only statewide locally owned and operated television network, engages minds, connects communities, and celebrates New Hampshire with programs that entertain, educate and enrich.
America′s Test Kitchen From Cook′s Illustrated -Salmon Steaks Done RightTV Schedule for New Hampshire s only statewide locally owned and operated television network, engages minds, connects communities, and celebrates New Hampshire with programs that entertain, educate and enrich.
¼ cup cornstarch
Chimichurri
¼ cup extra-virgin olive oil
2 tablespoons minced fresh tarragon
2 tablespoons white wine vinegar
2 garlic cloves, minced
¼ teaspoon red pepper flakes
FOR SALMON STEAKS: Dissolve 1/4 cup salt in 2 quarts cold water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine and pat dry with paper towels.
Place 1 salmon steak on counter with belly flaps facing you. Locate white line at top of salmon steak. Using paring knife, cut along 1 side of white line, around spine, then along membrane inside belly flap. Repeat process on other side of white line.