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Salmon platter with strawberry-tomato salsa
2023-05-31
https://www.metro.ca/userfiles/image/recipes/plaque-saumon-salsa-fraises-tomates-12141.jpg
PT20M
PT20M
PT40M
Grilled Salmon and Red Peppers :Preheat oven to 400ºF and place rack in center.
Line a baking sheet with parchment paper.In a deep dish, combine the ginger, cumin and paprika.
Brush the oil over the salmon steaks and press the top and the sides of the salmon steaks into the spice mixture.
Place the salmon streaks on the baking sheet with the peppers and drizzle with olive oil.
Of olive oil.
Season with salt and pepper.Bake in oven for about 15 minutes, depending on the thickness of the steaks.Strawberry-tomato salsa :In a bowl, combine all the ingredients for the salsa. Serve
with the salmon steaks and the grilled peppers.Good to know :
Cumin can be replaced by curry powder or ground coriander, depending on your taste.Source : K pour Katrine
4
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Salmon and roasted red peppers :
3 teaspoons (15 mL) ground ginger
2 teaspoons (10 mL) ground cumin
2 teaspoons (10 mL) paprika
1 3/4 lb (800 g) 4 Salmon steaks with skin
2 tablespoons (30 mL) Olive oil + a little to drizzle
2 small red peppers, cut into strips
salt and pepper, to taste
Strawberry- tomato salsa :
1 cup (250 mL) thinly sliced strawberries
1 cup (250 mL) halved cherry tomatoes
1/2 cup (125 mL) copped fresh parsley or chopped fresh cilantro
1 small jalapeño pepper, seeded and minced very finely
2 tablespoons (30 mL) Chopped green onions
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) lime juice
2 teaspoons (10 mL) honey
1/2 teaspoon (2,5 mL) Salt
Pepper, to taste
Salmon platter with strawberry-tomato salsa
4
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
Salmon and roasted red peppers :
-
3 teaspoons
(15 mL)ground ginger
-
2 teaspoons
(10 mL)ground cumin
-
2 teaspoons
(10 mL)paprika
-
1 3/4 lb
(800 g)4 Salmon steaks with skin
-
2 tablespoons
(30 mL)Olive oil + a little to drizzle
-
2
small red peppers, cut into strips
-
salt and pepper, to taste
-
Strawberry- tomato salsa :
-
1 cup
(250 mL)thinly sliced strawberries
-
1 cup
(250 mL)halved cherry tomatoes
-
1/2 cup
(125 mL)copped fresh parsley or chopped fresh cilantro
-
1
small jalapeño pepper, seeded and minced very finely
-
2 tablespoons
(30 mL)Chopped green onions
-
2 tablespoons
(30 mL)olive oil
-
1 tablespoon
(15 mL)lime juice
-
2 teaspoons
(10 mL)honey
-
1/2 teaspoon
(2,5 mL)Salt
-
Pepper, to taste
Preparation
Grilled Salmon and Red Peppers :
Preheat oven to 400ºF and place rack in center. Line a baking sheet with parchment paper.
In a deep dish, combine the ginger, cumin and paprika. Brush the oil over the salmon steaks and press the top and the sides of the salmon steaks into the spice mixture. Place the salmon streaks on the baking sheet with the peppers and drizzle with olive oil. Of olive oil. Season with salt and pepper.
Bake in oven for about 15 minutes, depending on the thickness of the steaks.
Strawberry-tomato salsa :
In a bowl, combine all the ingredients for the salsa. Serve with the salmon steaks and the grilled peppers.
Good to know : Cumin can be replaced by curry powder or ground coriander, depending on your taste.
Source : K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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