I love salmon. Grilled, baked, broiled—I really enjoy every kind of preparation. Seasoned and simply cooked on a hot grill or pan, I complete this delicious dish with some tasty garnishes from the salad bar of my local grocery store.
It used to be that I could find salmon steaks at the grocery store; a thick slice cut from the whole salmon with skin around the outside, which was perfect for grilling. These days it is usually fileted. I find that if I place the fish skin side up on my cutting board and slice about ¾ of the way down, I can then butterfly the fish, replicating the salmon steaks.
For the Salmon
- 1 salmon filet, skin on, 10 to 12 ounces
- Dash paprika
- Olive oil
For the Salad
- 1 cup of antipasto mix from the salad bar containing olives, capers, roasted bell peppers, sun-dried tomatoes, artichoke hearts, etc.
- 2 tablespoons sweet onion, finely chopped and rinsed
- 2 tablespoons minced chives
- Basil leaves, for garnish
- Place the fish skin side up on your cutting board and cut it into two even pieces. Then butterfly each piece by cutting ¾ of the way down and opening it out so that the skin is now surrounding the outside of each “steak.” Season both sides of each salmon steak with salt and olive oil.
- Heat a grill or sauté pan over medium heat. Add the salmon steaks and cover with a lid or bowl; cook until just pink in the center, 2 to 3 minutes depending on thickness.
- Slice the olives and chop the peppers, sun-dried tomatoes, and artichokes; add the capers, onion, and chives and mix well. Spread the olive mixture on warm plates. Set the salmon on top and sprinkle with a little more of the olive mixture. Garnish with chives and basil leaves. Serve immediately.