Salmon Steaks with Oregano Salsa

  • 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


Step 1

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.

Step 2

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.

Step 3

Serve the salmon hot or cold with the salsa, garnished with a sprig of fresh oregano.

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