Grilled Bluehouse Salmon steaks with a smoked tomato vinaigrette, tomato powder and fresh heirloom cherry tomatoes.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Bluehouse Salmon and FOH.
Salmon Steaks
INGREDIENTS
- Bluehouse Salmon
METHOD
- Slice into steaks, lightly oil and season.
- Place on a hot grill for 2-3 minutes each side or until desired doneness. DO NOT try to move or flip salmon steaks until the flesh releases from the grill on its own.
Smoked Tomato Vinaigrette
INGREDIENTS
- 2 cups Fresh tomatoes + handful of sun dried tomatoes
- 5 cloves Garlic
- 1 cup White distilled vinegar
- 2 cups Oil
METHOD
- Place the fresh tomatoes and sun dried tomatoes into a skillet or sheet pan and smoke at 300f for 5-10 minutes. I chose to place them directly on the coals hence cooking a little more. Make sure you drizzle with olive oil and salt and pepper.
- Remove and blend with the rest of the ingredients.
Tomato Powder
INGREDIENTS
- Tomatoes
METHOD
- Slice and dehydrate tomatoes until crispy (overnight) and blitz into a powder with a touch of salt.
