Salmon Mignon Recipe

How to make it

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• Debone the salmon steaks carefully. There are many websites and video's online to show you the best techniques.
• Once deboned, face salmon steak on a cutting board so that the large portion is away from you, and the two skinnier sections are pointing at you.
• On the RIGHT portion, remove approximately 2" of the skin, leaving the meat intact
• The Left portion, remove approximately 2" of the meat, leaving the skin intact
• Precut 4 pieces of string long enough to go around the circumference of the fish
• To bundle, take the meat side and tuck it into the center of the steak
• Take the 'skin' side and pull it toward the right, and bind the steak with two pieces of string each, making it tight enough to not come undone, but not so tight that it bursts from the center
• Do the same to the second steak
• Generously season both sides with Old Bay, and salt and pepper to taste
• Preheat oven to 400
• In a skillet on the stove top, heat on med high enough oil to coat the bottom of the pan approximately 1/8 inch deep
• Place 1/2 cup sugar on a plate
• When oil is ready, dip the steaks in the sugar, adding a thick layer of the sugar on only one side of the steaks and place sugar-side down in oil
• Cook for approx 5 minutes, or until the sugar has caramelized.
• Remove from heat, and drain excess oil from the pan
• Place salmon steaks caramel side up in the skillet, and bake for an additional 8-10 minutes, depending on the thickness of the steaks
• Remove string, and skin by peeling it gently away from the fish See Photo
• Serve with dill sauce, made simply with mayonnaise and dill, with a touch of fresh lemon juice

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