Salmon Steaks with Peach Salsa
Try this simple recipe to curb your craving for steak, without causing your cholesterol to spike. The fruity salsa will add a summery touch to the dish.
Number of servings : 4
Prep time: 15 minutes
Cooking time: 8 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 peaches, peeled, seeded, and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded, deveined, and minced (wear gloves when handling; they burn)
1 clove garlic, minced
½ tsp salt
½ tsp black pepper
2 tbsp honey
2 tbsp lime juice
4 salmon steaks (about 750 g)
2 tbsp olive oil
- In a small bowl, combine the peaches, bell pepper, jalapeño, garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the honey and lime juice. Toss to coat well and set aside.
- Sprinkle both sides of the salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large nonstick skillet over high heat. Add the salmon and cook, turning once, until browned and seared, 4 minutes. Reduce the heat to medium-low and cook until opaque, 3 to 4 minutes. Serve with the salsa.
Cook's Tip: If peaches aren’t in season, substitute frozen (not in syrup) peaches or another seasonal fruit, such as cantaloupe, plums, pears, grapes, or pineapple.