Best Broiled Salmon Steaks With Poblano And Caper Salsa Recipes

Grilled Salmon with Tomato, Cucumber and Caper Salsa image

Yield Serves 8

Number Of Ingredients 12

1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup chopped shallots
1 tablespoon grated lemon peel
1 3/4 teaspoons ground cumin
1 medium English hothouse cucumber, unpeeled, diced
1 12-ounce basket small cherry tomatoes, each quartered
1 large yellow bell pepper, diced
1/4 cup drained capers
2 tablespoons chopped fresh cilantro
Nonstick vegetable oil spray
1 2 1/2- to 2 3/4-pound salmon fillet with skin (1 whole side)

Steps:

Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
To grill salmon using fish basket:
Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
To grill salmon without using a basket:
Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

Broiled Salmon Steaks image

Provided by Dancer

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 small salmon steaks (5 to 7 oz. each)
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 dash Tabasco sauce
2 tablespoons minced parsley, for garnish

Steps:

Rinse the salmon steaks and pat dry with paper towels.
In a shallow dish, combine the worcestershire sauce, mustard, tabasco, salt and pepper and stir with a fork to combine.
Set the salmon steaks in the dish and turn so that they are evenly coated with the mixture.
Let stand for 15 minutes.
Set the oven rack 3 to 4 inches below the element and preheat the broiler.
Line the broiler pan or baking sheet with a piece of foil and lightly oil the foil.
Using tongs, take the salmon steaks from the marinade, allowing excess to drip off, and arrange them on the foil with at least an inch between them; reserve the marinade.
Broil the salmon until lightly browned, 3 to 5 minutes.
Take the pan from the oven, turn the steaks and spoon on some of the reserved marinade.
Continue broiling until the salmon is just barely opaque through the thickest part (cut to test), 3 to 5 minutes longer.
Transfer the salmon steaks to individual plates, sprinkle with the minced parsley and serve.