Wednesday, 30 January 2008

Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

6 oz. salmon steak, about 1 1/2 in thick
1 Tbsp olive oil
1/4 c. dry white wine
1/8 tsp orange zest, stripped and minced
1/8 tsp lemon, stripped and mined
1/8 tsp parsley, finely chopped
1/2 small garlic clove, minced
salt and ground rainbow peppercorns

1 tomato, chopped fine
1 Tbsp finely chopped cucumber
1 Tbsp finely chopped red onion
1 tsp finely chopped jalepeno

Mix tomato, cucumber, red onion, and jalepeno in a small bowl and set aside. Heat heavy saute pan over medium high heat and set broiler to low. Add olive oil to pan and swirl to coat. Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes. Season top of steak with zests, parsely, garlic, and salt and ground pepper. Flip steak in pan and cook until browned, about 3 minutes. Remove skin from bottom of steak and discard. Add white wine to pan and swirl to coat. Put pan under broiler and cook until heated through and fork tender. Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through. Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate. Top fish with fresh tomato mixture and serve.

photo from Good Things Catered
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