Clinched and Planked Salmon Steak

Ingredients

• Six 8-to-10-ounce salmon steaks, at least 1 1/2-inches-thick
• 1 Tbsp Four-Seasons Blend (click here to watch how to make this)
• Herb brush (click here to watch how to make one)
• 2 cups baste, reserve acid component to add later** (see recipe below or refer to book for more suggestions)1/4 cup extra virgin olive oil
• 2 Tbsp finely chopped fresh parsley
• 2 Tbsp thinly sliced (on the bias) scallions
• 1 Tbsp finely chopped chili pepper
• Finishing salt (see book for recipes) or salt to taste**
• 2 lemons, cut in half
• 3 untreated cedar (or other wood) planks, soaked in water for 1 hour

Instructions

1. Prepare a “mature and level” coal bed with a clean, thin grate or rack set over it; the fire should be very hot.
2. Season fish all over with seasoning blend, then lightly moisten your hands with water and work seasonings into fish. Allow to stand for 5 minutes to develop a “meat paste.”
3. Using herb brush, moisten fish steaks on both sides with fat component of baste. Put fish in a grill basket, set it on grill grate and cook for 1 minute. Then repeat two more times, basting fish each time basket is flipped. Remove basket, set it on a platter, open it, and baste fish.
4. Add acid to fat baste. Remove grill grate. Baste fish and arrange 2 steaks, side by side, on each plank. Put planks on coal bed with some coals on exposed corners of planks and then cover with a grill lid, a large metal bowl or a domed lid. Cook and smoke for 5 minutes, or until fish is just opaque throughout.
5. Meanwhile, spread oil on a platter and scatter parsley, scallions and chili over it.
6. To serve, arrange fish steaks on platter, sprinkle with salt and squeeze juice of lemons over them.

Notes from the book

• If you think a piece of fish is done, don’t hesitate to test for flakiness with a fork. Better to have one piece of fish that is not restaurant-pretty than to risk ruining everybody else’s fish. (Of course, you will be a gracious host and keep the fork-tested piece for yourself!)

** Notes from WeightWatchers.com

• When calculating the PointsPlus values for this recipe, we:
  

1. Made the recipe serve 12, rather than 6 (allowing each serving to be 4 to 5 ounces of fish).
2. Did not include PointsPlus values for the baste or the finishing salt.

Ingredients

• FAT COMPONENT

• 1 1/4 cups extra virgin olive oil
• 10 Tbsp (1 1/4 sticks) unsalted butter
• 1 Tbsp soy sauce
• 1 Tbsp granulated sugar
• 2 Tbsp grated garlic (use a microplane) or garlic mashed to a paste
• 1 Tbsp fresh thyme leaves
• 2 Tbsp grated Spanish onion (use a microplane)
• 2 tsp sea or kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp red pepper flakes
  
  ACID COMPONENT
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup white wine vinegar

Instructions

1. Combine all the ingredients for the fat baste in a 2-quart saucepan and bring just to a simmer; remove from the heat. For the best flavor, refrigerate in a tightly sealed container for 1 to 2 days (reheat over low heat to melt butter before using).
2. For recipes that use the optional acid component, whisk it into the fat baste before using, or reserve it to add later, as specified in the individual recipe.

Note from Weightwatchers.com

• Listen, we know this is a lot of butter and oil. But if you watch Adam Perry Lang’s video (above), you’ll see that much of what you baste on comes off during grilling. The baste is meant as a layer of protection for the meat and lends flavor and texture to its exterior. In any case, save up some PointsPlus values for this full-flavored grilling experience.