Salmon Steaks with Grilled Salsa Recipe

Name: Salmon Steaks with Grilled Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fresh mild chiles, such as Anaheims or cubanelles; 2 fresh moderately hot chiles, such as New Mexicos or poblanos; 2 large jalapeno chiles; 1 pound tomatilloshusked, rinsed, cored and halved lengthwise; 1 pound plum tomatoes, halved lengthwise; 1 medium red onion, sliced crosswise 1 inch thick; 1/4 cup coarsely chopped fresh cilantro; 2 tablespoons fresh lime juice; Salt and freshly ground pepper; 1 teaspoon vegetable oil; Four 5-ounce salmon steaks or 14 ounces skinless salmon fillets; Lime wedges, for serving

Servings: persons

4 fresh mild chiles, such as Anaheims or cubanelles
2 fresh moderately hot chiles, such as New Mexicos or poblanos
2 large jalapeno chiles
1 pound tomatilloshusked, rinsed, cored and halved lengthwise
1 pound plum tomatoes, halved lengthwise
1 medium red onion, sliced crosswise 1 inch thick
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 teaspoon vegetable oil
Four 5-ounce salmon steaks or 14 ounces skinless salmon fillets
Lime wedges, for serving

1
Light a grill.
2
When the coals are hot, grill all the chiles, turning, until blistered and blackened all over, about 2 minutes per side; be careful not to burn the thin-skinned chiles.
3
Discard the charred skins, stems and seeds and coarsely chop the chiles.
4
Over a medium-hot fire, grill the tomatillos and tomatoes, cut side down, until lightly charred and tender, about 4 minutes.
5
Turn and grill, skin side down, for 1 minute.
6
Grill the onion, turning, until lightly charred and tender, about 15 minutes.
7
Coarsely chop the vegetables and put them in a bowl.
8
Add the chiles, cilantro and lime juice and season with salt and pepper.
9
Using a damp paper towel, coat the grill with the oil.
10
Season the salmon with salt and pepper and grill over a medium-low fire, turning once, until crusty brown and slightly rare inside, about 6 minutes per side.
11
If using a fillet, cut it into 4 pieces.
12
Serve the salmon with the salsa and lime wedges.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 fresh mild chiles, such as Anaheims or cubanelles, 2 fresh moderately hot chiles, such as New Mexicos or poblanos, 2 large jalapeno chiles, 1 pound tomatilloshusked, rinsed, cored and halved lengthwise, and more.

Yes, Salmon Steaks with Grilled Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Steaks with Grilled Salsa

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