Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill. Feel free to flavor this with a little light smoke–say apple or other fruitwoods. Serve with a creamy rissoto, arugula, and tomato salad and a chilled white wine. This recipe comes to us from the seafood section of Barbecue Inferno. The book is available here.
The Salmon
- 4 salmon steaks
- Olive oil
- Salt and freshly ground black pepper
Green Chile Lime Sauce
- ½ cup chopped fresh cilantro leaves
- 3 roasted and peeled New Mexico green chiles, stems and seeds removed
- 2 cloves garlic, chopped
- Juice of 1 lime
- 1 tablespoon vegetable oil
- 1 teaspoon lime zest
Instructions
- Brush the steaks with the oil and season with the salt and pepper. Place all the ingredients for the sauce in a blender or food processor and puree until smooth.
- Grill the steaks over a medium fire for about 8 minutes, turning several times, or until the fish flakes on the outside.
- To serve, pour some of the sauce on individual plates, place the steaks on top of the sauce, and top with additional sauce.
Yield: 4 servings
Heat Scale: Medium
Photo by Krisztina Papp from Pexels
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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