Serves: 5
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.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
