Thursday , September 24 2020
Seared spiced salmon steaks with black bean salsa 1

Seared spiced salmon steaks with black bean salsa

Recipe from Delia Smith |  www.deliascanarycatering.co.uk

Food photography: Peter Knab
©Delia Smith 1995, Delia’s Smith’s Winter Collection. published by
BBC Books

Recipe published in Feast, Issue 34 – March 2019 

Serves Six

INGREDIENTS

6 salmon steaks, 5-6oz (150-175g) each
Black pepper, freshly milled
3 fat cloves garlic
2tsp sea salt, level
11/2 inch (4 cm) piece of root ginger, grated
2 limes, grated zest, reserve the juice for the salsa
Good pinch of ground cinnamon
Good pinch of ground cumin
2tbsp light olive oil
15g pack (or 1/2oz) fresh coriander leaves (reserve 6 sprigs and finely chop the remainder)

For the salsa
4oz (110g) black beans, soaked overnight in twice their volume of cold water
12oz (350g) ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chilli, de-seeded and finely chopped
15g pack (or 1/2 oz) fresh coriander leaves, finely chopped
1 medium red onion, finely chopped
1 tbsp extra virgin olive oil
juice of 2 limes (see above)
1/2 tsp salt, level

Equipment: You will also need a solid baking sheet that won’t buckle under the heat

Method
A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and sea salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1tbsp of the light olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with cling film and set aside for the flavours to develop and permeate the salmon.

To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.

When you’re ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with the remaining light olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3″ (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.

Remove them when the time is up, use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa

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