Rick Bayless' Grilled Salmon Vera Cruz With Salsa

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil - plus more for
		Oiling the grill and the salmon
1		Onion - thinly sliced (medium)
4		Garlic cloves - finely chopped
7 cups	437g / 15oz	Diced (1/2") ripe tomatoes
2 tablespoons	30ml	Chopped fresh thyme leaves - plus a
		Few sprigs for garnish
2 teaspoons	10ml	Finely-grated lemon zest
1 cup	237ml	Roughly-sliced pitted green olives
		= (preferably manzanillo olives)
1/4 cup	59ml	Capers - drained, rinsed
3		Pickled jalapeño peppers - stemmed, seeded,
		And thinly sliced
		Salt - to taste
6		Salmon steaks, 1" thick - (7 to 8 oz ea)

Recipe Instructions

Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest and half of the olives, capers and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.

Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.

Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.

Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.

To serve, sprinkle the fish with remaining olives, capers and peppers; garnish with the thyme sprigs. Serve immediately.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 460 calories, 15g carbohydrates, 42g protein, 25g fat, 110mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-24-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.