Steamed Salmon with Avocado Salsa

Name: Steamed Salmon with Avocado Salsa
Cuisine: France
Ingredients: 1 red bell pepper, optionally peeled; Pepper from the mill; 6 salmon medallions, ⅔ to ¾ inch thick; 2 ears freshly picked Silver Queen corn, shucked and kernels cut off; Cider vinegar; 1 tablespoon finely chopped dried pasilla chile; 2 ears freshly picked Silver Queen corn, shucked and kernels cut off; ½ small red onion, diced into ¼-inch cubes; Salt; 2 Haas avocados, peeled, pitted, and diced into ¼-inch cubes; Grated rind and juice of 1 lime; 1 large bunch cilantro

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You can use steaks instead of medallions; I advocate medallions because you can fit six medallions into a steamer basket with a 10-inch diameter, whereas it is more difficult to do so with steaks. This avocado salsa can be replaced by any salsa of your choice. Use the amount of vinegar you prefer in the salsa.

Ingredients

1 large bunch cilantro
½ small red onion, diced into ¼-inch cubes
Salt
2

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Chop the cilantro leaves coarsely and set aside. Salt the onion and let stand 30 minutes. Drain, rinse, and pat dry. Mix with the avocado cubes, lime rind and juice, and vinegar to your taste; toss well to coat the avocado and prevent browning. Mix the com into the avocado. Add the pasilla, black pepper to taste, and the diced red pepper. Let stand 20 minutes.

Chop the cilantro stems. P