Salmon Steaks With Salsa And Cumin Okra Recipes

SALMON STEAKS WITH SALSA AND CUMIN OKRA

Steps:

• Season the salmon steaks with salt and pepper, and sprinkle them with two tablespoons olive oil.
• In a small bowl, combine the tomatoes, red onion, vinegar and peanut oil. Season to taste with salt and pepper. Set aside.
• Preheat grill. Heat the peanut oil in a large heavy skillet and add the okra. Sprinkle with the cumin, salt and pepper, and cook over moderate heat, turning frequently, until the okra is golden-brown and somewhat crusty (about 15 minutes).
• Grill the salmon steak for three to four minutes on each side for medium rare. Snip the basil leaves and add them to the salsa. Spoon the salsa over the salmon, and garnish with basil sprigs. Serve immediately, passing the okra separately.

SEARED SPICED SALMON STEAKS WITH BLACK BEAN SALSA

Steps:

• SALSA:.
• To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
• SALMON:.
• A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
• When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
• Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.

GRILLED CARIBBEAN SALMON STEAKS WITH FRESH FRUIT SALSA

Steps:

• Lay the salmon steaks on a cutting board. With a sharp chef's knife cut the bone on either side. Remove bone and discard. You now have 2 pieces for each steak.
• Turn one half of the salmon steak over; with skin side out, lightly press the thick fleshy parts together. You now have two tail pieces on opposite ends.
• Fold the right side tail piece around the left flesh; Fold the left side tail piece around the right flesh. You now have a salmon steak resembling a pin wheel.
• Skewer each salmon steak, through one tail piece, into the thick flesh of both halves, and through the opposite tail piece. This will hold it together while cooking.
• Heat 1/2 the butter and 1/2 cooking oil together, over medium heat. Watch it does not burn.
• Cook salmon steaks 5 - 6 minutes on each side. (If you have a ridged griddle pan, use it; it will imprint lovely cooked ridges, and will not allow meat to stick).
• To prepare the salsa: combine mango, papaya, plum, and peach.
• In an appropriately sized sauce pan, combine white wine (or rum if you prefer), with lemon juice, lemon zest and brown sugar; bring to a rapid boil.
• Turn down heat under liquid and allow to simmer.
• Add fruit from Step 7, and cook slowly until mixture thickens and begins to resemble chutney; remove from heat.
• At this point, add avocado, champagne grapes and chopped parsley. Mix carefully to heat through. This method will prevent bursting of the tiny grapes.
• Divide Fresh Fruit Salsa evenly, and spoon equally over salmon steak pinwheels.
• Serve with your favourite accompaniments, such as rice; orzo; cous cous; or CooKoo (see CooKoo from Barbados Recipe #61903).

CUMIN-RUBBED STEAKS WITH AVOCADO SALSA VERDE

Steps:

• Press cumin evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile, combine salsa, avocado and cilantro in small bowl.
• Carve steaks into slices; season with salt, as desired. Serve with salsa.