This is a pleasant little seafood dish that I highly recommend. It has a light healthy flavor, and a subtle seasoning and aroma, that offers a pleasant change to beef and chicken.<\/p>\n
* 3-4 Salmon Steaks (filleted) cut 1-1.25″ thick.
\n * 3-4 Tablespoons Olive Oil
\n * 8-10 Sprigs Fresh Rosemary
\n * Salt and Fresh Pepper<\/p>\n
Take the Salmon Steaks and coat them with olive oil. Season with salt and seasoned pepper or freshly ground black pepper. I like to dust the top with a little garlic powder. Build an aluminum boat or individual boats, and cover the bottom(s) with a thin layer of oil. Place two sprigs of rosemary on the bottom of the boat or in each boat. Place the Salmon on top. Place two more sprigs of rosemary on the top of each steak. Using the Weber Smokey Joe and a medium to hot group of briquettes.<\/p>\n
My 1 inch salmon steaks took twenty-five minutes until they were done. I checked every five minutes. You want to look for a whitish buttery fat that rises to the pink surface of the salmon. I give my steaks five more minutes after that fat rises. Discard the rosemary sprigs, especially the ones on top (they can dry out and become hard and brittle and can be confused with salmon bones).<\/p>\n
I served the salmon with long grain rice and a good number of lemon wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a pleasant little seafood dish that I highly recommend. It has a light healthy flavor, and a subtle seasoning and aroma, that offers a pleasant change to beef and chicken. * 3-4 Salmon Steaks (filleted) cut 1-1.25″ thick. * 3-4 Tablespoons Olive Oil * 8-10 Sprigs Fresh Rosemary * Salt and Fresh Pepper … Continue reading Salmon Steaks with Fresh Rosemary Sprigs<\/span>