Description
Give the beef a break and try this salmon steak on the grill instead.
Ingredients
Scale
- 4 salmon steaks, cross cut
- 3 tbsp olive oil
- 1 tbsp salt
- 2 tbsp black pepper
- 4 limes, cut in half
- 4 radish, fine julienne
- 2 tbsp chives, cut fine
- 1 pint salsa verde
For the salsa verde:
- 1 cup capers
- 1 bunch cilantro
- 1 cup parsley, chopped
- 1 tbsp garlic, chopped
- 1 tsp red pepper flake
- 2 tbsp lime juice
- 2 shallot, chopped
- 1 tbsp coriander, toasted
- 1 cup olive oil
- Salt and black pepper, to taste
Instructions
- Preheat grill to medium-high.
- Season salmon steaks with olive oil, salt and pepper. Set aside while grill heats up.
- Combine salsa verde ingredients into a food processor, in smaller batch if you have a smaller unit. Puree the ingredients until small chunks remain, but all the herbs have been cut down.
- Add more oil if mixture is too thick for your liking. Season with salt and pepper.
- Refrigerate overnight for best results.
- In a small mixing bowl, combine radish and chives. Set aside.
- Once the grill has reached temperature, grill each salmon steak until desired doneness. Cooking times will vary on thickness of each steak. Bring the internal temperature to 125 degrees for a nice medium salmon steak.
- Serve the steaks with a side of the salsa verde, radish slaw and grilled limes.