Salmon Steaks

Lunch At Mom’s – Salmon Steaks and Watercress Chickpea Salad

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Salmon Steaks
Yum!

I am going to cheat for my first real post. This recipe is from my mom, and it is just too good not to share. I went to visit my mom over the weekend, and she made this delicious, simple, healthy lunch. She served salmon steaks, a watercress salad, and toasted Russian rye bread. I love Russian breads – they are very dense, chewy, and flavorful – so different than most of the breads available in the bread aisle of Shoprite. This toasted bread doesn’t even need butter on it – it has so much flavor of its own. If you ever see this type of bread in your local Russian/Polish/International deli, you should try it!

Rye bread
Rye Bread

Here is the recipe. It took less than a half hour to prepare the whole meal.

Salmon Steaks

  • 2 Wild-caught Alaskan salmon steaks. Get the freshest possible salmon, it makes a huge difference. I have never tasted such tender, non-fishy salmon before!
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce, divided
  • 2 tablespoons lemon juice, divided
  • Salt & pepper

Sautee chopped onion in olive oil until the onion starts softening up and becomes translucent. Meanwhile, season one side of the salmon with 1 tablespoon soy sauce, 1 tablespoon lemon juice, and salt & pepper. Add salmon steaks to pan, seasoned side down, then season the other side with the remaining soy sauce and lemon juice. Cook for 5 minutes. (You can start on the salad while you wait) After 5 minutes carefully flip each salmon piece, then cover the pan and cook until desired done-ness – about 5 more minutes, depending on the thickness. The fish will be very tender, and the onion takes on a beautiful brown color because of the soy sauce.

Our salmon steaks were 1.5 inches thick throughout, and they needed to cook 10 minutes total. Adjust cooking time according to thickness.

Salmon Steaks
Look at the delicious onions!

Serve immediately with salad:

Watercress Salad

  • 1 bunch watercress
  • 1 red bell pepper, seeded and chopped
  • 1 large tomato (or a bunch of grape tomatoes)
  • 1 medium sized cucumber, chopped
  • 1 cup broccoli florets, cut into bite size pieces
  • 1 15-oz can of chickpeas, drained and rinsed
  • Slivered almonds
  • 2 scallions, chopped

Salad Dressing

  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon fresh ground pepper (adjust to taste)

Combine all the salad ingredients in a bowl.

To prepare the dressing, mix the ingredients together in a small bowl. Pour dressing over the salad. Mix well.

Note: This makes a lot of salad. There were 3 of us, and we still had leftovers. The watercress gets soggy if you leave it for later, but watercress is one of those things that is OK soggy – it is not gross like wilted lettuce. Use your judgment, and scale down if you don’t want too much salad. Feel free to substitute or omit ingredients, you really can’t go wrong with this delicious salad!

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