Salmon Steaks With Salsa And Cumin Okra
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4salmon steaks, about ½ pound each (or a 1½-pound fillet)
- Coarse salt and freshly ground pepper to taste
- 4tablespoons extra-virgin olive oil (basil-flavored if available)
- 2ripe tomatoes, peeled, seeded and chopped
- ½red onion, chopped fine
- 1½tablespoons balsamic vinegar
- 1tablespoon peanut or vegetable oil
- 1½pounds okra, trimmed
- 1 to 1½tablespoons ground cumin
- ½cup basil leaves
- Basil sprigs to garnish
Nutritional analysis per serving (4 servings)
712 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 51 grams protein; 1172 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the salmon steaks with salt and pepper, and sprinkle them with two tablespoons olive oil.
- Step 2
In a small bowl, combine the tomatoes, red onion, vinegar and peanut oil. Season to taste with salt and pepper. Set aside.
- Step 3
Preheat grill. Heat the peanut oil in a large heavy skillet and add the okra. Sprinkle with the cumin, salt and pepper, and cook over moderate heat, turning frequently, until the okra is golden-brown and somewhat crusty (about 15 minutes).
- Step 4
Grill the salmon steak for three to four minutes on each side for medium rare. Snip the basil leaves and add them to the salsa. Spoon the salsa over the salmon, and garnish with basil sprigs. Serve immediately, passing the okra separately.
Private Notes
Comments
Well, interesting but maybe not my all-time favorite. (Of course the recipe was from 27 years ago!) I did like the pan-seared okra (from our garden) with cumin. Seared the salmon in the cast-iron pan and in the oven, as per Mark Bittman. Had salsa with fresh garden tomatoes, always a good thing.
very easy and really good - okra absorbs the cumin well so not spicy- (husband didn't notice which is good sign); Salsa made the receipe great for spring
This was good but not knock your socks off. The best part was the okra which I made again and will probably become a keeper.
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