The moist, flaky texture of Grilled Salmon Steak amps up any cookout. Add a zesty Salsa Verde and fresh radish slaw to complete your summer by the sea. Plus, salmon gives you a break from the goodies that normally take over during the summer: burgers, hot dogs, and steaks.
More on Our Grilled Salmon Steak with Salsa Verde
We love shopping at our local fishmonger. We always leave with more than we planned and enjoy a few days of fresh fish and seafood as a result. Chef Kevin’s recipe for Grilled Salmon Steak with Salsa Verde constitutes a trip. The fresh, clean simplicity of the seasoning is perfect for summer eating, as is the side portion of radish and lime slaw. The Salsa Verde, with its gorgeous blend of capers, herbs, lime, as well as spices, elevates the whole plate to a culinary journey to a tropical island. We’ll be keeping some Salsa Verde on hand for those TGIF sort of days when that kind of a trip is very much needed. The first step, though, is local: head to a farmer’s market to gather your produce. Then, find a bottle of Grechetto to put on ice about an hour before you eat.
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Grilled Salmon Steak with Salsa Verde
- Yield: Serves 4
Description
Give the beef a break and try this salmon steak on the grill instead.
Ingredients
- 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.
Recipe by Chef Kevin Hermann, 408 Heirloom
Styling by Keith Recker
Photography by Dave Bryce
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