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Big broiler flavors such as cheese and tomato can only be balanced by a big fish, like thick salmon steaks, with a slightly sharp marinade and a crumb coating that brings the flavors together. 4 salmon steaks 2 garlic cloves, minced 3 flat anchovies 2 teaspoons dried oregano 4 tablespoons Worcestershire sauce 8 tablespoons olive oil, divided 4 small tomatoes 1 cup cornbread crumbs 4 tablespoons crumbled Roquefort cheese |
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a small bowl combine the garlic, anchovies, oregano, Worcestershire,
and 4 tablespoons olive oil into a sauce, stir and allow to marinate
for half an hour. Cut off and discard the top 1/3 of each tomato.
With a sharp knife make deep cuts across the inside of the tomato
meat, preserving the skin, but cutting so as to open the space slightly.
Spoon 1 tablespoon of the sauce over the top of each tomato and
set them aside. In a blender process the cornbread to a fine crumb, add the cheese and blend briefly to combine. In a large skillet heat 4 tablespoons of olive oil over medium-high heat, and saute one side only of the salmon steaks for 5 minutes, pushing them around to avoid sticking. Remove the salmon and scant cooking oil remaining to four individual ovenproof serving dishes, placing each steak, cooked side up, in a separate dish. Spoon one tablespoon of the remaining anchovy sauce over the top of each. Place one tomato, open side up, inside the ring of each salmon steak. In an oven preheated to 400º F broil the 4 dishes in the upper 1/3 of the oven for 10 minutes, and avoid burning. Scatter 1/4 of the cornbread and cheese mixture over each steak and tomato (especially on the tomatoes) and return to the broiler for an additional 5 minutes, or until the cheese melts. Center each hot dish on a cool plate for handling and serve. |
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"The Game & Fish Mastery Library SALMON" By S.G.B. Tennant, Jr., Photography by Arie de Zanger
