This is a great recipe both for a casual weekday dinner and for a dinner party. The green herbs sauce adds wonderful chimichurri-like acidity and spice, and it is great pairing for any kind of oily fish or meat.
serves: 4 difficulty: easy prep time: 30 min
- 4 salmon steaks
- 1 tbs canola or vegetable oil
For the green herbs sauce
- 1 bunches Italian parsley
- 1 bunch basil
- 1 bunch fresh oregano
- 1 shallot, peeled
- 1 cloves garlic, peeled
- 1 marinated anchovy filet
- 1 tbs capers
- 1 tbs fresh lemon or lime juice (or more to taste)
- 2-3 tbs olive oil
With a small pairing knife, remove the bones from salmon steak. Start cutting out the dorsal bone in the middle, and make your way to both sides to cut out the ribs. Then prop the steak on its side, skin side down, insert the pairing knife between the skin and the meat, and carefully remove the skin from the entire steak. Repeat with the remaining 3 steaks.
Season the salmon steaks with 1/2 tbs sea salt and freshly ground pepper. Hold a steak on its side, and roll one end towards the center. Continue rolling until the steak has formed a roll (as on the pictures below). Tie with kitchen twine.
To prepare the green herbs sauce, place all sauce ingredients in a food processor.
Depending on the size of your food processor you may need to work in batches. Process all ingredients until they have formed a nice uniform paste the consistency of pesto. Taste and adjust the seasoning to taste. The sauce keeps well in the fridge for 2-3 days.
To cook the salmon steaks, heat the oil in a fry pan, and add the steaks. Reduce the heat to medium and cover with a lid. Cook for 2 1/2 min on one side, then flip the steaks, and cook for another 2 min on the other side. Turn off the heat, and keep the steaks in the pan for another 30-60 sec. That produces medium rare salmon. Take the steaks out of the pan, remove the kitchen twine and serve immediately.
Place 3-4 spoons of green herbs sauce on the bottom of each plate, and top with the salmon steak.
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