Salmon steaks with cilantro-lime dressing – Texas Monthly
Put away the soup pots and slow cookers because spring has arrived in Texas! Warmer weather and longer, sunnier days usher in lighter, brighter dishes, and this time of year that often means seafood. From Gulf shrimp to freshwater crayfish to responsibly farmed salmon, HEB offers a wide range of seafood, whether you’re hosting a dinner party on the patio or cooking up a simple dinner on a Tuesday night. This salmon dish can suit any occasion: with its fresh citrus and herb vinaigrette, it’s dressed enough to serve, but the nearly foolproof salmon steaks make for a quick, stress-free meal.
It all starts with HE-B’s fresh bone-in Atlantic salmon steaks, responsibly raised. These thick steaks may be slightly different from the salmon fillets you’re used to: there’s no need to remove their larger bones before cooking because they’re easy to avoid and remove while eating. And because salmon steaks are generally thicker than fillets, you have a little more leeway and don’t have to worry about overcooking as much. It only takes about ten minutes to sear these steaks to perfection.
Salmon steaks are served with a cilantro-lime dressing that comes together instantly in a blender or food processor. HEB Texas Roots Cilantro is the local hero in this sauce, which keeps everything bright and green with jalapeño, lime and scallions. (If you have sensitive eaters at your table, you can easily skip the jalapeño.) The perfect accompaniment to the salmon, plus any leftover dressing would be fantastic tossed with fresh salad leaves or tender sautéed spring carrots. . No matter what you choose to serve as a side, this springtime recipe below will keep them coming back – from HEB, To Texas, With Love.
Salmon Steaks with Cilantro-Lime Vinaigrette
For 6 persons
- 6 bone-in fresh Atlantic salmon steaks, 1 inch thick (2 ½ to 3 pounds total)
- 2 tbsp plus ½ cup olive oil
- ¼ cup lime juice (2-3 limes)
- 2 teaspoons of honey
- 1 cup packed coriander leaves
- 1 jalapeño, stem and seeds removed, coarsely chopped (about 2 tablespoons)
- 4 green onions, white and green parts separated, green parts thinly sliced
- Salt and freshly ground black pepper
- Sprinkle each salmon fillet on both sides with a pinch of salt and a little freshly ground black pepper.
- Heat a skillet or cast iron skillet over medium heat. Add 2 tablespoons of olive oil. Cook salmon steaks until flaky, about 5 minutes per side. (You may need to work in batches.)
- Meanwhile, prepare the dressing: in a blender or food processor, combine ½ cup olive oil, lime juice, honey, cilantro leaves, jalapeño, white parts of the onion green, 2 teaspoons of salt and 1 teaspoon of pepper. Blend until smooth.
- When the fish is cooked, serve drizzled with the vinaigrette and sprinkled with sliced green onion. Serve with any remaining dressing on the side.