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 We're
big fans of Agrumato fruit-pressed olive oil here at
Out of the Frying Pan. It's expensive (about $14 for
a 7 oz. bottle), but a little goes a long way. If you
compare it to buying a bottle of wine and consider how
much longer it will last, it's easy to view as a worthwhile
investment. If you can't find Agrumato, pick an olive
oil infused with tangerines or oranges. Failing that,
mix in some fresh orange zest into plain olive oil before
brushing it on the salmon steaks.
for each serving:
1 salmon steak
(about 1 inch thick)
3 Tbsp. Chinese five-spice
2 Tbsp. tangerine Agrumato
olive oil, or another tangerine or orange-infused
or -pressed olive oil*, plus additional for finishing
lemon wedges
*if you can't find infused olive oil, add 2 tsp.
fresh orange zest to olive oil before coating fish
 Pat
salmon steak with paper towels.
 Brush
one side of steak with 1 tablespoon olive oil.
 Pat
a thick layer of five-spice powder (about 1 1/2 tablespoons)
onto oiled surface of salmon. Repeat steps 2 and 3 on
other side.
 Grill
over medium-hot coals for 5 minutes. Flip and grill
an additional 2-5 minutes, until done. You can use a
thin knife slid in near the bone to peek inside steak
to determine doneness.
 Drizzle
with additional olive oil and serve with lemon wedges.
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