Salmon Steaks with Oregano Salsa2017-02-08
- Servings : 4
This combination of salmon with piquant tomato works incredibly well. The barbecue gives the salmon an exquisite flavour. Served hot or cold, this is an ideal dish for a summer lunch.
- 15ml butter
- 4 salmon steaks, about 225g each
- 120ml white wine
- freshly ground black pepper
- For the Salsa:
- 10ml chopped fresh oregano, plus sprigs to garnish
- 4 spring onions, trimmed
- 225g ripe tomatoes, peeled
- 30ml extra virgin olive oil
- 2.5ml caster sugar
- 15ml tomato puree
Butter four squares of doublethickness baking foil. Put a salmon steak on each and add a little wine and a grinding of ground black pepper. Wrap the salmon steaks loosely in the squares, sealing the edges securely. Cook on a medium-hot barbecue for 10 minutes, until just tender. If serving the steaks hot, keep them warm.
Put the chopped fresh oregano in a food processor and chop it very finely. Add the spring onions, tomatoes and remaining salsa ingredients. Pulse until chopped but not a smooth puree.
Serve the salmon hot or cold with the salsa, garnished with a sprig of fresh oregano.