Ingredients:
6 (5 -6 ounce) salmon steaks ( 150-175g)
3 fat garlic cloves
2 teaspoons rock salt ( level teaspoons)
1 1/2 inches piece gingerroot ( 4-cm)
2 limes, zest of grated, reserve the juice for the salsa
1 pinch ground cinnamon
1 pinch ground cumin
6 tablespoons chopped fresh coriander ( 15g)
2 tablespoons olive oil
black pepper ( freshly milled)
2/3 cup dried black beans, soaked overnight in twice their volume cold water ( 4oz, 110g)
3 medium ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chilies, de-seeded and finely chopped
15 g fresh coriander ( 1/2oz, ca 7 tbsp)
1 medium red onions, finely chopped
1 tablespoon extra virgin olive oil
2 limes, juice of ( reserved from the salmon recipe)
1/2 teaspoon salt
Directions:
SALSA:.
To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
SALMON:.
A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy puree. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
When you’re ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.