Seared Spiced Salmon Steaks with Black Bean Salsa
Serves 6·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeWinter
Ingredients
| 6 | salmon steaks(5-6 oz (150-175 g) each) | |
| 3 | fat | cloves garlic |
| 2 | level teaspoons | rock salt |
| 1 1/2 | inch | root ginger(4-cm piece) |
| Grated zest of 2 limes(reserve the juice for the salsa) | ||
| 1 | good pinch | ground cinnamon |
| 1 | good pinch | ground cumin |
| 1 | 15 g pack | fresh coriander leaves(reserve 6 sprigs and finely chop the remainder) |
| 2 | tablespoons | light olive oil |
| Freshly milled black pepper | ||
| 4 | oz | black beans(110 g, soaked overnight in twice their volume of cold water) |
| 12 | oz | ripe but firm tomatoes(350 g, skinned, de-seeded and finely chopped) |
| 1 | red chilli(de-seeded and finely chopped) | |
| 1 | 15 g pack | coriander leaves(finely chopped) |
| 1 | medium | red onion(finely chopped) |
| 1 | tablespoon | extra virgin olive oil |
| Juice of the limes reserved from the salmon recipe | ||
| 1/2 | level teaspoon | salt |
Method
1.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.
2.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 purée.
3.Now add the grated ginger, lime zest, cinnamon and cumin, 1 tablespoon 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.
4.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.
5.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.
6.When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with the olive oil and put it under the grill to heat up.
7.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.
8.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.
Recipe Notes
AI · may be inaccurate
Tips
You will also need a solid baking sheet that won't buckle under the heat.
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