Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil plus more for
- Â Â oiling the grill and the salmon
- 1 med onion thinly sliced
- 4 x garlic cloves finely minced
- 7 c. diced (1/2") ripe tomatoes
- 2 Tbsp. minced fresh thyme leaves plus a
- Â Â few sprigs for garnish
- 2 tsp finely-grated lemon zest
- 1 c. roughly-sliced pitted green olives
- Â Â (preferably manzanillo olives)
- 1/4 c. capers liquid removed, rinsed
- 3 x pickled jalapeno peppers stemmed, seeded,
- Â Â and thinly sliced
- Â Â Salt to taste
- 6 x salmon steaks, 1" thick - (7 to 8 ounce ea)
Direcciones
- Prepare the sauce: Place oil in a saucepan over medium heat. Add in the onion and cook, stirring, till just beginning to brown, about 5 min. Add in the garlic and cook 1 minute more. Raise the heat to medium-high and add in the tomatoes, minced thyme, lemon zest and half of the olives, capers and peppers. Simmer briskly, stirring, for about 5 min to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 c. water and simmer for 15 min. Taste and season with salt. Cold.
- Preheat a gas grill to medium-high or possibly light a charcoal fire and let it burn just till the coals are covered with gray ash and very warm. Reduce the heat on one side of the gas grill to medium-low or possibly set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 min.
- Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 min, till nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 min more for medium-rare.
- Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.
- To serve, sprinkle the fish with remaining olives, capers and peppers; garnish with the thyme sprigs. Serve immediately.
- This recipe yields 6 servings.
- Comments: Happily, this fish dish can be made a day ahead. Simply remove it from the refrigerator and arrange 2 hrs before serving. Even better, the sauce also can be made 2 days ahead and kept, well covered, in the refrigerator.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 80 | 87% |
| Total Fat 9.09g | 11% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 43mg | 1% |
| Total Carbs 2.87g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.93g | 1% |
| Protein 0.5g | 1% |
