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Seared Spiced Salmon Steaks With Black Bean Salsa Recipe

Seared Spiced Salmon Steaks With Black Bean Salsa Recipe

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Seared Spiced Salmon Steaks With Black Bean Salsa

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Ingredients:

Serving

6 (5 -6 oz) salmon steaks (150-175g)
3 fat garlic cloves
2 tsp rock salt ( level teaspoons)
1 1/2 inches piece gingerroot (4-cm)
2 limes , zest of grated , reserve the juice for the salsa
1 pinch ground cinnamon
1 pinch ground cumin
6 tbsp chopped fresh coriander (15g)
2 tbsp olive oil
black pepper ( freshly milled)
2/3 cup dried black beans , soaked overnight in twice their volume cold water (4oz, 110g)
3 medium ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chile, de-seeded and finely chopped
15 g fresh coriander (1/2oz, ca 7 tbsp)
1 medium red onion, finely chopped
1 tbsp extra virgin olive oil
2 limes , juice of ( reserved from the salmon recipe)
1/2 tsp salt

Directions:

SALSA:.
To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
SALMON:.
A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	253.06 Kcal (1060 kJ)
Calories from fat	104.91 Kcal
		% Daily Value*
Total Fat	11.66g	18%
Cholesterol	16.79mg	6%
Sodium	277.56mg	12%
Potassium	755.56mg	16%
Total Carbs	26.66g	9%
Sugars	5.06g	20%
Dietary Fiber	6.45g	26%
Protein	12.26g	25%
Vitamin C	47.7mg	80%
Iron	12.9mg	72%
Calcium	110mg	11%

Amount Per 100 g
Calories	134.26 Kcal (562 kJ)
Calories from fat	55.66 Kcal
		% Daily Value*
Total Fat	6.18g	18%
Cholesterol	8.91mg	6%
Sodium	147.26mg	12%
Potassium	400.85mg	16%
Total Carbs	14.14g	9%
Sugars	2.69g	20%
Dietary Fiber	3.42g	26%
Protein	6.5g	25%
Vitamin C	25.3mg	80%
Iron	6.8mg	72%
Calcium	58.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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