_Making Salmon Roll-Ups: Advanced Technique


Serves: 5

Ingredients

Directions:

Trim The Ends
Trim about 1 1/2 inches from the two narrow ends of the salmon steak. Then trim about 1 inch of skin from the tip of one end of the steak.

Cut Away The Backbone
Run a sharp knife along both sides of the steak's backbone. Be careful not to cut through the skin at the wide end. Continue to cut along the ribs on the inside edge of the narrow ends, removing the whitish flesh and any bones. Carefully cut away and discard the large backbone and the ribs.

Roll The Steak Into A Disk
Fold the narrow end without skin in toward the center of the steak. Then fold the other end over so it overlaps a bit. Secure the steak with toothpicks or cotton string.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

This _Making Salmon Roll-Ups: Advanced Technique recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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