Seared Salmon Steak with Lamb’s Lettuce

30 min

1 min

–

4

Ingredients

For the salmon and the marinade

4 Salmon steaks (0.4 lbs. each)

1 Lime

1 Garlic clove

4 Branches of coriander

6 Tbsp. Olive oil

Fresh ground black pepper

Coarse sea salt

7 Tbsp. White wine

For the salad

0.3 lbs. Lamb’s lettuce

8 Cherry tomatoes

1 Mini cucumber

Fresh ground black pepper

Coarse sea salt

4 Tbsp. Olive oil

THE OTTO GRILL

FISH

DIRECT

In this recipe 1500°F Steak Grill master mind Otto tells you how to sear salmon the right way and how you prepare just the right marinade to go with it. Intensive flavors of coriander meet the sparkling freshness of limes and white wine. Serve it with lamb’s lettuce and you will get those summertime vibes!

LET’S GO

PREPARATION

Marinate the salmon

Start off with the marinade for the salmon fillet. Chop coriander and garlic finely and place it in a shallow bowl. Add fresh lime juice, white wine and olive oil. Season with fresh ground pepper and coarse sea salt. Stir it properly and put it into a freezer bag together with the salmon. Let it sit in the fridge for three hours.
Prepare the side salad

What to serve with salmon fillets? Otto recommends a salad with lamb’s lettuce, cherry tomatoes and cucumber. Wash the lamb’s lettuce and arrange it on a plate together with the cherry tomatoes and cucumber. Season with salt and pepper and drizzle some olive oil over the salad.

GRILLING

It’s getting hot! Preheat the Otto Grill onto 1500°F for three minutes. Set the Meat-O-Meter on stage three. Place the salmon fillet on the grill grate and sear each side briefly until the surface is turning slightly pink. Depending on the size of the fish this should take between 30 seconds and one minute. The seared salmon steak should then be super tender with finest roast aromas.

Otto’s tip: Turn the salmon only once so the fish is not falling apart.
You like your salmon cooked all the way through?

Absolutely no problem. Slightly cut the fish open to determine the cooking level by the color of the salmon. If it’s still translucent on the inside, the fish is still raw. If it has a bright pinkt color, you cooked it all the way through.

SERVING