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Salmon Steaks With Oregano Salsa
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.
Ingredients
15ml/1 tbsp butter
4 salmon steaks, about 225g/8oz each
120ml/4fl oz/½ cup white wine
Freshly ground black pepper
FOR THE SALSA
10ml/2 tsp chopped fresh oregano, plus sprigs to garnish
4 spring onions, trimmed
225g/8oz ripe tomatoes, peeled
30ml/2 tbsp extra virgin olive oil
2.5ml/½ tsp caster sugar
15ml/1 tbsp tomato purée
Details
Serves: 4
Method
1. Butter four squares of double thickness 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.
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 purée.
3. Serve the salmon hot or cold with the salsa, garnished with a sprig of fresh oregano.
