Grilled Salmon Steaks with Gouda Mornay Sauce

Grilled Salmon Steaks with Gouda Mornay Sauce

If you prefer, the salmon steaks can also be grilled stovetop.

servings
4-6

Ingredients













Cooking Instructions

1

Heat oven to 450°F. Spread potatoes on rimmed baking sheet. Toss with1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Roast 25 minutes, turning halfway through.


2

In small bowl, whisk together 1 tablespoon olive oil, lemon juice, 1/2 teaspoon sea salt and 1 teaspoon minced marjoram. Toss vinaigrette with halved cherry tomatoes and set aside.


3

Prepare charcoal grill.


4

To make Mornay sauce, heat butter over medium heat. When fragrant and bubbly, whisk in flour. Reduce heat to medium-low. Whisking constantly, gradually add milk, about 1/4 cup at a time. Wait for milk to fully incorporate and mixture to thicken before adding more. This process with take 7 to 10 minutes. When milk is fully incorporated, stir in 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 tablespoon minced marjoram and gouda. Turn off heat. Stir mixture until cheese is fully melted and sauce is thick and creamy. Keep warm; do not allow to come to boil.


5

Rinse salmon steaks and pat dry. Brush steaks with 1 tablespoon olive oil and sprinkle each side with pinch of sea salt (about 1/4 teaspoon in all). Grill each side over hot, but not flaming, coals 3 to 4 minutes. Flip, and grill 3 to 4 minutes longer (3 minutes for medium-rare, 4 minutes for medium).


6

Serve steaks with cherry tomato salad, roasted potatoes and several tablespoons warm Mornay sauce. Garnish with marjoram leaves and ground black pepper.


Ingredients













Cooking Instructions

1

Heat oven to 450°F. Spread potatoes on rimmed baking sheet. Toss with1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon black pepper. Roast 25 minutes, turning halfway through.


2

In small bowl, whisk together 1 tablespoon olive oil, lemon juice, 1/2 teaspoon sea salt and 1 teaspoon minced marjoram. Toss vinaigrette with halved cherry tomatoes and set aside.


3

Prepare charcoal grill.


4

To make Mornay sauce, heat butter over medium heat. When fragrant and bubbly, whisk in flour. Reduce heat to medium-low. Whisking constantly, gradually add milk, about 1/4 cup at a time. Wait for milk to fully incorporate and mixture to thicken before adding more. This process with take 7 to 10 minutes. When milk is fully incorporated, stir in 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1 tablespoon minced marjoram and gouda. Turn off heat. Stir mixture until cheese is fully melted and sauce is thick and creamy. Keep warm; do not allow to come to boil.


5

Rinse salmon steaks and pat dry. Brush steaks with 1 tablespoon olive oil and sprinkle each side with pinch of sea salt (about 1/4 teaspoon in all). Grill each side over hot, but not flaming, coals 3 to 4 minutes. Flip, and grill 3 to 4 minutes longer (3 minutes for medium-rare, 4 minutes for medium).


6

Serve steaks with cherry tomato salad, roasted potatoes and several tablespoons warm Mornay sauce. Garnish with marjoram leaves and ground black pepper.


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