Food & Wine USA - (05)May 2020

56 MAY 2020

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K Quick-Cured Salmon

Steaks with Grilled

Tomatoes and Tzatziki

TOTAL 1 HR 20 MIN; SERVES 4

Salmon steaks are essentially two fillets

attached by the spine of the fish. These

steaks are quickly cured in a brown sugar–

based dry mixture that’s also wonderful

on fillets.

1 / 4 cup packed light brown sugar

1 Tbsp. kosher salt, plus more to

taste

1 Tbsp. smoked paprika

4 (8-oz.) wild sockeye or coho salmon

steaks or fillets (1 inch thick)

1 cup plain whole-milk Greek yogurt

1 / 2 cup minced seeded unpeeled

Persian or English cucumber

2 Tbsp. fresh lemon juice

2 Tbsp. chopped fresh dill

1 small garlic clove, finely grated

Warm pita wedges and grilled on-

the-vine cherry tomatoes, for

serving

1. Whisk together brown sugar, salt, and
   paprika in a large, shallow dish. Add
   salmon; turn to coat. Cover and refriger-
   ate 1 hour, flipping salmon occasionally.


2. Meanwhile, stir together yogurt,
   cucumber, lemon juice, dill, and garlic in a
   bowl; season with salt to taste.


3. Preheat grill to medium (350°F to
   450°F). Using a spatula, scrape off most
   of the marinade from salmon; discard
   marinade. Place salmon on oiled grates;
   grill, covered, until slightly charred, about
   4 minutes per side. Transfer salmon to a
   platter. Serve with tzatziki, warm pita
   wedges, and grilled tomatoes.

MAKE AHEAD Tzatziki can be prepared

and refrigerated up to 3 days ahead.

WINE Citrusy, medium-boded California

rosé: Robert Sinskey Vineyards Vin Gris of

Pinot Noir

Cook salmon steaks

with the skin on; it helps

the fish hold its shape,

allows for easy flipping,

and assists in even

cooking.

FW_0520_Handbook.indd 56 FINAL 3/17/20 3:49 PM