The butterfly cut is a simple technique for preparing skin on fillets, such as wild salmon; it is attractive and functional as it makes cooking quicker and easier to achieve moist and evenly cooked fillets.
Ingredients:
1 lb. salmon fillet - skin on and cut into 2 inch wide portions
1 lemon or lime - reserve juice of half and slice other half
2 Tbs oil - high heat threshold such as grape seed or sesame
salt and pepper to taste
With the grain or the fillet, cut each 2 inch wide portion lengthwise down
its center without cutting through its skin. Fold each piece inside out
such that the skin becomes enveloped inside the folded fillet and it will
resemble a cut of fish referred to as a steak [see pic]. This is butterfly
fillet and it is great.
Then coat each butterfly on both sides with the oil and salt and pepper if
desired. Using a preheated grill at 300 degrees with a medium to low
flame, place the butterflies on the grill and cover. Cook them for 5
minutes.
Using a flat grilling spatula, carefully lift and flip each butterfly one
time. Cover and cook butterflies for an additional 5 minutes.
Remove butterfly fillets from the heat source and rest 2-3 minutes.
Drizzle with fresh lemon or lime juice while resting and garnish with
sliced fruit.
Serving Suggestion:
Serve with cool refreshing cucumber yogurt sauce either over or on the
side and grilled then sliced warm pita bread. Pita takes only minutes to
grill and can be done while butterfly fillets are resting.
Yogurt Sauce:
2 cups whole plain yogurt
1 whole seeded or seedless cucumber grated or fine diced
1/2 c. fresh fine chopped herb - cilantro, dill or parsley
1 small clove of garlic - finely chopped or grated
sea salt to taste
Mix all ingredients together and allow flavors to combine for at least 20
minutes. Yogurt Sauce can be made while your fish thaws. When the
weather gets cooler and cooking moves back inside this sauce will go well
with long grain jasmine rice too.
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