https://www.soscuisine.com/recipe/grilled-salmon-steaks-oregano-salsa
Quantity : 4 servings
Preparation : 5 min Cooking : 10 min
250 calories/serving
Ingredients
aluminum foil
1 1/2 tbsp butter, unsalted 20 g
4 salmon steaks 700 g
1/4 cup white wine 65 mL
4 tsp dried oregano 3 g
ground pepper to taste [optional]
4 tomatoes, diced 480 g
2 green onions/scallions, finely chopped
2 tbsp extra virgin olive oil 30 mL
1 pinch salt [optional] 0.2 g
Method
Prepare one square of heavy-duty aluminum foil per each steak. Spread the butter on the foil, then lay one steak on top. Add the wine, then season with half of the oregano followed by ground pepper to taste. Wrap the salmon steaks loosely in foil, sealing the edges securely.
Cook on a medium-hot grill for about 10 min, until just tender. Alternatively, the fish may be broiled in the oven. Check with a fork to see if the fish is cooked through.
While the fish is cooking, finely dice the tomatoes and chop the scallions, then put them in a bowl. Add the olive oil, the remaining oregano, and salt to taste. Toss well.
Serve the salmon hot or cold, covered with the salsa.
Preparation : 5 min Cooking : 10 min
250 calories/serving
Ingredients
aluminum foil
1 1/2 tbsp butter, unsalted 20 g
4 salmon steaks 700 g
1/4 cup white wine 65 mL
4 tsp dried oregano 3 g
ground pepper to taste [optional]
4 tomatoes, diced 480 g
2 green onions/scallions, finely chopped
2 tbsp extra virgin olive oil 30 mL
1 pinch salt [optional] 0.2 g
Method
Prepare one square of heavy-duty aluminum foil per each steak. Spread the butter on the foil, then lay one steak on top. Add the wine, then season with half of the oregano followed by ground pepper to taste. Wrap the salmon steaks loosely in foil, sealing the edges securely.
Cook on a medium-hot grill for about 10 min, until just tender. Alternatively, the fish may be broiled in the oven. Check with a fork to see if the fish is cooked through.
While the fish is cooking, finely dice the tomatoes and chop the scallions, then put them in a bowl. Add the olive oil, the remaining oregano, and salt to taste. Toss well.
Serve the salmon hot or cold, covered with the salsa.
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