Ingredients
- 4 salmon steaks, each approx. 150 g, with skin
- 1 cup small ripe Quebec strawberries, peeled, diced
- 2 TBSP. tablespoons finely chopped red onions
- 4 tbsp. finely chopped fresh coriander
- 1 c. finely chopped jalapenos
marinade
- 1/3 cup mild olive oil
- A few turns of ground pepper
- Juice and zest of one organic or blanched lime
- 2 small freshly pressed garlic cloves
- 1 c. fine salt
- A few drops of green Tabasco to taste
- 2 TBSP. maple syrup
First, mix the marinade ingredients together thoroughly
Divide into two flared bowls.
Rub the salmon pavés, skin side up, in a marinade. Leave to rest at room temperature for 30 minutes.
Put the remaining ingredients in the other bowl with the marinade, mix carefully and leave to stand at room temperature for 30 minutes.
Heat a ridged skillet on the barbecue grill over medium-high heat.
Remove the salmon steaks from the marinade and cook, skin side down, for 6 to 7 minutes. Then turn the steaks, flesh side down, and cook for an additional 2 to 3 minutes.
Serve each serving immediately, topped with a generous tablespoon of strawberry salsa.