Salmon Steaks with Grilled Salsa
- SERVINGS: 4
This spicy salsa, the first grilled one Jim Cohen had ever had, comes from his good friend Bob Bennett of Bennett's Bar & Grill in Duluth, Minnesota. Its sharp smoky flavors are the perfect contrast to the rich salmon.
- 4 fresh mild chiles, such as Anaheims or cubanelles
- 2 fresh moderately hot chiles, such as New Mexicos or poblanos
- 2 large jalapeño chiles
- 1 pound tomatilloshusked, rinsed, cored and halved lengthwise
- 1 pound plum tomatoes, halved lengthwise
- 1 medium red onion, sliced crosswise 1 inch thick
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- 1 teaspoon vegetable oil
- Four 5-ounce salmon steaks or 14 ounces skinless salmon fillets
- Lime wedges, for serving
- Light a grill. When the coals are hot, grill all the chiles, turning, until blistered and blackened all over, about 2 minutes per side; be careful not to burn the thin-skinned chiles. Discard the charred skins, stems and seeds and coarsely chop the chiles.
- Over a medium-hot fire, grill the tomatillos and tomatoes, cut side down, until lightly charred and tender, about 4 minutes. Turn and grill, skin side down, for 1 minute. Grill the onion, turning, until lightly charred and tender, about 15 minutes. Coarsely chop the vegetables and put them in a bowl. Add the chiles, cilantro and lime juice and season with salt and pepper.
- Using a damp paper towel, coat the grill with the oil. Season the salmon with salt and pepper and grill over a medium-low fire, turning once, until crusty brown and slightly rare inside, about 6 minutes per side. If using a fillet, cut it into 4 pieces. Serve the salmon with the salsa and lime wedges.
Pair with a light, berry-tinged red like Sanford Winery's Barrel Select Pinot Noir from California.
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