Grilled Salmon Steak
- Serves: 1
- Preparation: 15 Mins
- Cooking: 15 Mins
This dish is the perfect meal to savor any time of day, whether it’s a relaxing lunch or dinner. The grilled salmon steak is served with anchovy butter on tomato coulis, green asparagus spears, and mashed potatoes.
Ingredients
Salmon
- Norwegian salmon
- Salt and pepper to taste
- Vegetable oil
- Asparagus
- Cherry tomato
- Lemon
Mashed Potato
- 4 medium potatoes
- ¼ cup of milk
- Salt and pepper to taste
Tomato Coulis
- 4 medium fresh tomatoes, quartered
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 5 basil leaves
- 1 tablespoon Fresh Parsley
- Salt and pepper to taste
Method
Salmon
- Preheat the grill pan before cooking.
- Brush both sides of the salmon with vegetable oil, and season it with salt, pepper, and a little squeeze of lemon. 3-5 minutes gives a medium finish—6 minutes for well-done.
- You can also serve asparagus or cherry tomatoes with the salmon if you want more vegetables.
Mashed Potato
- Cut the potatoes into cubes after peeling them. Add them to a large pot with lots of water and bring to a boil.
- Add a little salt and cook it up on the stove. Cook the potatoes until tender.
- Mash the potatoes once they’ve finished cooking. Add enough milk to the potatoes to make them velvety. If needed, season with additional salt and black pepper.
Tomato Coulis
- Place all ingredients in the blender. Once everything is chopped up, turn it up to medium-high speed and blend for a few more seconds. Pour the tomato mixture into a strainer.
- The salmon steak is ready to be served with the tomato coulis on top!