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Salmon Steaks with Salsa Verde

by Berkeley Wellness  

Although you can get salmon fillets without their skin, salmon steaks need the skin (and the center bone) to hold them together as they cook. Just remove the skin before eating. (And in this case, where the salmon is served with a sauce, you might want to remove the skin before you plate the salmon and cover it with sauce.)

Serving suggestion: Serve the salmon with something that will get good mileage out of the delicious green sauce, such as baked potatoes or brown rice.


  • 1 green bell pepper, roasted
  • ½ cup packed cilantro sprigs
  • ¼ cup orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 canned or bottled jalapeño pepper
  • 1 anchovy fillet
  • ½ teaspoon salt
  • 1 scallion, thinly sliced
  • 4 salmon steaks (6 ounces each)
  • 1 teaspoon tarragon


1. Preheat the broiler. Roast the bell pepper. (Leave the broiler on.) When the pepper is cool enough to handle, peel and transfer to a food processor or blender.

2. Add the cilantro, orange juice, lime juice, oil, jalapeño, anchovy, and ¼ teaspoon of the salt, and process to a smooth puree. Transfer the sauce to a small bowl and stir in the scallion.

3. Rub the fish with the remaining ¼ teaspoon salt and the tarragon. Broil 4 to 6 inches from the heat, turning once, for 6 minutes, or until the salmon just flakes when tested with a fork. Serve the salmon topped with the green sauce. Remove the salmon skin before eating.

Makes 4 servings.

Nutrition per serving: 276 calories, 14g total fat (2.4g saturated), 93mg cholesterol, 1g dietary fiber, 6g carbohydrate, 30g protein, 418mg sodium.

A good source of: niacin, omega-3 fatty acids, selenium, vitamin B12, vitamin C, vitamin D.