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The salmon
steaks are marinated in salsa, lime juice, mustard, and garlic, imparting a
piquant flavor to the fish. Salmon fillets are also suitable for this
recipe.
Serves 4
1/2 cup hot tomato
salsa
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1garlic
clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4
cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin,
ground
to taste salt and pepper
1 tablespoon vegetable oil
for
garnish: lime wedges
PREPARATION
Set aside two tablespoons of salsa.
In a medium bowl, combine the
remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the
marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl,
combine the soft butter with lime zest, cumin, and the two tablespoons of the
reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and
pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place
the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes
per side, or until the fish just flakes when tested with a fork. Bone and skin
the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates.
Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime
wedges, and a green vegetable (snap peas, or green beans). Serve hot.
