This is a refreshing new way of serving salmon with a distinct Californian flavour. This recipe would also be delicious for pan-grilled tuna fish steaks. Remember to cook them rare so they will be moist and juicy.
First poach the salmon. Choose a saucepan which will barely fit the piece of fish: an oval cast-iron one is usually perfect. Half fill with measured salted water (
Mix together all the ingredients for the salsa, taste and correct seasoning. When the salmon is cooked divide into portions and serve on hot plates surrounded by the cold tomato and fresh herb salsa.
© 2001 Darina Allen. All rights reserved.