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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, August 27, 2014

Salmon with Tomato-Anchovy Salsa from Steve's Suppers

















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(Serves 4 people)

TOMATO-ANCHOVY SALSA
200g Tomatoes (diced)
1/2 Small red onion (finely diced)
6-7 Anchovy fillets (chopped)
2 Tsp capers
2 Tsp balsamic vinegar
1/4 Cup olive oil
Small handful fresh parsley (chopped)
Lemon juice (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
Four 6oz Salmon fillets (skin on)
Crusty bread
Olive oil

Directions

For Salsa:

1. In a bowl, combine diced tomato, red onion, anchovy, capers, balsamic vinegar, olive oil, parsley, lemon juice, and black pepper. Mix well and pop in fridge until ready to serve.

MAKING

2. Drizzle olive oil on salmon and season with salt.

3. Heat a grill pan and place fish in it, skin side down. Cook until 90% done, flip the fish and then turn off the flame. Remove from flame and set aside.

4. Drizzle olive oil on bread slices and toast on grill pan.

SERVING

5. Serve salmon with bread and salsa.

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© STEVEN DOLBY



1 comment:

  1. Most salsas are a very healthy addition to your diet.
    Salsa

    ReplyDelete