"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grilled Salmon Steaks with Lemon and Thyme Recipe

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This recipe for Grilled Salmon Steaks with Lemon and Thyme, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary Plante
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium white onion, thinly sliced
4 garlic cloves, peeled and finely chopped
4 cans (14 ounces each) diced tomatoes in juice
2 tablespoons chopped fresh thyme, plus a few sprigs for garnish
2 teaspoons finely chopped lemon zest (colored rind only-no white pith)
1/4 cup capers, drained and rinsed
1 small can green chilies
6- 7 to 8 oz Alaska salmon steaks, about 1-inch thick

Directions:
Directions:
In a medium-size (4 or 5 quart) pot, heat 1/4 cup olive oil over medium. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute. Raise the heat to medium-high and add the tomatoes with their liquid, thyme, lemon zest, half of the capers and half of the chiles. Simmer briskly, stirring frequently, about 5 minutes. Reduce the heat to medium-low, and simmer for 15 minutes. Season with about 1 teaspoon salt. Cool. Heat a gas grill to medium-low. Brush salmon steaks with oil and sprinkle with salt. Lay salmon over the hottest part of the fire and cook for about 4 minutes, until nicely browned underneath. Carefully flip the fish over onto the cooler part of the grill and cook 2 to 4 minutes until medium-rare.
Spoon the sauce into a deep platter and nestle the fish into it. Let stand at room temperature about an hour. Sprinkle the fish with the remaining capers and chiles, decorate with thyme sprigs.

 

 

 

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