Salmon steaks

any good ideas for cooking out there !, keen to try somthing new

Salmon with Black Olives and Spring Onions

serves 4

1 bunch of large spring onions (or 4 white onions) very thinly sliced
350g Kalamata olives with stones
2 tab e v olive oil plus more to finish
4 200g pieces of salmon fillet, skin on
1 ⅕ tab lemon thyme leaves
juice of 1 lemon

Half-cook the onions in the oil over med- low heat 5 min, don’t allow to colour.Drain oil into food processor.

Stone olives and puree very finely with oil and a little pepper.

Heat oven to 210 C.Season salmon with pepper, sprinkle with thyme, spread 1 ½ tab of the olive puree on to the flesh side of each piece of salmon.

Place salmon in baking tray skin side down, surround with onions, cover with foil and cook 8 - 10 min.Remove from oven and arrange onions on serving dish, place salmon on top and keep warm.

Deglaze baking pan with lemon juice, whisk in 2 tsp oil, drizzle over salmon.

Salmon in Grape Leaves

serves 4

32 kalamata olives, pitted
½ c olive oil
4 cloves garlic, finely chopped
zest and juice of 2 oranges
4 fillets of salmon, skinless
16 - 18 grape leaves, blanched 1 min.
1 orange for garnish

Puree olives in mini processor or mortar, mix with oil, garlic, zest, juice.

Spread paste over salmon and stand 15 minutes.Remove salmon from marinade.Strain marinade and keep solids and liquid separately.

Spread 4 pairs of leaves on board, place one piece of salmon in each pair, place ¼ of solids on top of each.Cover with remaining leaves and tuck in to cover completely.

Cut 4 very thin slices from whole orange and arrange on serving dish.Squeeze rest of orange in preparation for service.

Cook wrapped salmon on grill for 4 min until leaves turn black.Carefully turn over, pour liquid from marinade over, grill 4 min.Remove to serving dish and arange on top of orange slices.Pour juice over and serve.

Barbecued Salmon with Tamarind, Pineappleand Glass Noodles

serves 4 - 6

Dressing:

3 tab dried tamarind
1 red chilli, finely chopped
2 tab fish sauce
2 tab peanut oil
1 clove garlic, finely chopped
2 tab lime juice
2 tab palm sugar

Salad:

125g glass noodles (bean thread noodles)
2 tab peanut oil
800g salmon fillet, skinned and boned
3 handfuls baby salad leaves
1 c fresh pineapple in chunks
½ small cucumber in chunks
1 carrot, in ribbons
125g peanuts, roasted and chopped
mint leaves

Soak tamarind 30 min in boiling water to cover, sieve.Use 3 tab of pulp in dressing.Addother ingredients and dissolve.Check for balance and adjust until nothing dominates.

Soak noodle 20 min in hot water, drain, rinse and drain.

Oil salmon, barbecue or grill 4 min until barely cooked.

Arrange leaves in plate, then noodles, pineapple, cucumber and carrot.Salmon on top, then dressing, peanuts, mint.

Thanks for the ideas guys, looking forward to trying them out awesome