Italian, My Way by Jonathan Waxman

Author:Jonathan Waxman
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2011-07-15T00:00:00+00:00

Salmon steak, seared fennel and tarragon

The best wild salmon is the native American King salmon from Alaska. They appear around June each year. I pair them here with baby fennel, which grows wild at the same time. It is a good recipe for warm afternoons after school is out. Ask your butcher or fishmonger to cut the salmon into three-quarter-inch-thick steaks. They cook on the grill in about ten minutes.

2 pounds baby (or wild) fennel

Sea salt to taste

Eight ¾-inch-thick salmon steaks

1 tablespoon extra-virgin olive oil

Freshly ground black pepper to taste

8 tarragon sprigs

8 tablespoons (1 stick) unsalted butter

Juice of 1 lemon

1. Preheat the grill.

2. Wash, trim, core and shave the fennel. Place in a pot of cold water, season with sea salt and bring to a boil. Simmer for 5 minutes, then remove from the heat and drain.

3. Rub the salmon steaks with the olive oil, sea salt and black pepper.

4. Place the fennel, the tarragon leaves and butter in a saucepan.

5. Grill the steaks 3–4 minutes per side and, while they are cooking, heat the pan of fennel, tarragon and butter over the grill until the butter has melted to a saucelike consistency.

6. Remove the steaks to a platter, season with the lemon juice and add some to the fennel sauce. Garnish the steaks with the sauce.

Serves 8

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