Breville BGR400 manual Atlantic salmon steak with Tarragon and pepper crust

Grill recipes

Marinated New York cut steak 4

4 New York cut steaks – cut 3cm thick

1 cup red wine

2 tablespoons olive oil

1 tablespoon Dijon style mustard

1 teaspoon commercially prepared minced garlic

Preheat Ikon Grill until the green ‘Ready’ light illuminates.

1.Combine wine, oil, mustard and garlic in a screw top jar and shake well. Place steaks in a shallow dish, not plastic or aluminium, and pour over marinade.

2.Allow to marinate at room temperature for 30 minutes to 1 hour.

3.Remove steaks from marinade and place on grill. Cook for 3 minutes for medium rare.

Serve with creamy mashed potato and a crisp salad.

Atlantic salmon steak with
tarragon and pepper crust	4

4 Atlantic salmon steaks

–weighing approx 180g each

2 tablespoons olive oil

2 tablespoons dried tarragon leaves freshly ground black pepper

To garnish;

Lime or lemon wedges

To serve;

Shoe string fries or steamed baby potatoes

Preheat Ikon Grill until the green ‘Ready’ light illuminates.

1.Combine oil with tarragon and a generous and coarse grinding of black pepper.

2.Brush salmon on both sides with mixture and place on grill.

3.The grilling height control to be adjusted too just touch the top of the fish steak.

4.Allow to cook for 2 minutes for fish to be golden on the outside and ‘rosy’ pink on the inside. Cook a little longer if you prefer your fish more cooked.

5.Remove from grill and serve immediately.

R5