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Alaska Keta Salmon Steaks
with Tarragon Aïoli and New Potatoes

Alaska Keta Salmon Steaks with Tarragon Aïoli and New PotatoesRecipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

Juice and zest of 1 navel orange
1/4 cup canola oil
1 tablespoon minced shallot
1 tablespoon honey
2 tablespoons grated gingerroot
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
4 Alaska Keta Salmon steaks (6 to 8 ounces each), fresh or thawed
12 new potatoes or fingerlings
2 tablespoons melted butter
1 tablespoon fresh lemon zest or 1/2 teaspoon lemon-pepper
2 tablespoons chopped fresh flat-leaf parsley

Aïoli:
1/2 cup mayonnaise
1 1/2 teaspoons minced garlic
1 tablespoon fresh minced tarragon
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon Dijon-style mustard

Cooking Directions:

  1. Blend orange juice, zest, canola oil, shallot, honey, ginger, red pepper and salt until mixed; pour into a large zip-top plastic bag. Place Alaska Keta Salmon steaks in the bag; close tightly and turn bag several times to coat fish. Marinate for 15-20 minutes
  2. Preheat grill to medium-high (400°F | 205°C).
  3. Remove salmon from marinade and place on well-oiled grill. Cook for 15 to 20 minutes, just until salmon is opaque throughout, turning once during cooking. Remove from grill and keep warm.
  4. While salmon is on the grill, cook potatoes in salted boiling water until fork tender; drain. Quarter the potatoes and toss with butter, zest and parsley.
  5. For Aïoli: Blend together all ingredients. Cover and refrigerate until serving.
  6. To Serve: Portion one salmon steak, topped with 2 tablespoons aïoli, onto a plate. Serve with one-quarter of the potatoes.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 762; Total Fat: 23g; Saturated Fat: 6g; Cholesterol: 149mg; Total Carbs: 97g; Fiber: 9g; Protein: 44g; Sodium: 695mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.