Feeling inspired to cook up some of the salmon you caught this summer with West Edge Fishing for the holidays? We are too! Check out yet another recipe we'd like to share with our festive guests to add some west coast flair to your holiday meals!
The salmon steaks are marinated in lime juice, dijon mustard, and garlic, imparting a piquant flavor to the fish. Salmon fillets are also suitable for this recipe.
What you'll need:
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
1 tablespoon sesame seeds
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges
Set aside two tablespoons of salsa.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with sesame seeds, salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
Serves 4 people.