When preparing grilled salmon steak, it is important to remove extra moisture from the fish and add a bit of oil before placing the fish on the grill. This will ensure that you get a good sear to the meat. Give it some time to caramelize, so that it will not stick to the grill. To sauté a salmon filet, use a hot pan with a splash of grapeseed oil. This oil has a higher smoke point. Place the seasoned fish skin-side down in the hot pan and be sure to use a spatula to press it down to prevent the fish from curling up.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."