Salmon Steak with Apple Sauce
Salmon steak is paired here with an apple sauce that’s unusual for fish: the fruity acidity and sweetness of the purée work surprisingly well with rich salmon, the way apples traditionally suit pork or goose. Cilantro and green Tabasco in the sauce add freshness and a light peppery warmth without too much heat.
The fish is cooked on the grill, so it picks up the characteristic striped crust and a smoky note, while a fresh salad of chicory, radish, and crisp Little Gem brings a bitterness that balances the salmon’s richness. Green Tabasco, based on jalapeño peppers, is milder here than the classic red.
Worth knowing: Don’t overcook the salmon; inside it should stay slightly moist.
- The grill or pan must be well heated, or the skin will stick.
- Use unsweetened apple purée; if all you have is baby-food apple, add a little lemon juice to balance it.
The sauce is best made ahead and chilled, so the flavors have time to come together. Serve the fish straight off the grill alongside the cool salad.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Make the sauce. Mix the apple purée with the finely chopped cilantro and olive oil, season with salt, add the green Tabasco pepper sauce, stir, and refrigerate.
Coarsely chop the tomatoes and radishes. Tear the chicory and Little Gem leaves into large pieces, mix with the rest of the vegetables, and dress with olive oil.
Season the salmon steaks with salt and sprinkle with green Tabasco. Heat the grill, brush it with oil, and grill the steaks for 5-7 minutes per side.
Serve the fish with the vegetable salad and apple sauce, garnished with pea shoots.
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