Grilled Salmon Steaks with an Oregano Salsa

74 Reviews
94% would make this recipe again

The combination of ligthly acidic tomatoes with salmon works very well.

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Preparation : 5 min Cooking : 10 min
250 calories/serving

Ingredients

aluminum foil
2 1/4 tsp butter, unsalted 10 g
2 salmon steaks 340 g
2 tbsp white wine 30 mL
2 tsp dried oregano 1 g
ground pepper to taste [optional]
2 tomatoes, diced 240 g
1 green onions/scallions, finely chopped
1 tbsp extra virgin olive oil 15 mL
1 pinch salt [optional] 0.2 g

Method

  1. Prepare one square of heavy-duty aluminum foil per each steak. Spread the butter on the foil, then lay one steak on top. Add the wine, then season with half of the oregano followed by ground pepper to taste. Wrap the salmon steaks loosely in foil, sealing the edges securely.
  2. Cook on a medium-hot grill for about 10 min, until just tender. Alternatively, the fish may be broiled in the oven. Check with a fork to see if the fish is cooked through.
  3. While the fish is cooking, finely dice the tomatoes and chop the scallions, then put them in a bowl. Add the olive oil, the remaining oregano, and salt to taste. Toss well.
  4. Serve the salmon hot or cold, covered with the salsa.

Nutrition Facts Table

per 1 serving (250 g)

Amount

% Daily Value

Calories

250

Fat

13 g

20 %

Saturated 3.6 g
+ Trans 0.2 g

19 %

Cholesterol

40 mg

Sodium

100 mg

4 %

Carbohydrate

5 g

2 %

Fibre

2 g

7 %

Sugars

3 g

Net Carbs

3 g

Protein

28 g

Vitamin A

39 %

Vitamin C

26 %

Calcium

8 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3 ½
Fats 2
More info
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Reviews

74 Reviews (73 with rating only) 94% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fish | Main courses/Entrées | High Vitamin D | Barbecue/Broil/Grill

Top Reviews

View All Reviews
Heather S.
may 21, 2018

I’d rather spend the extra money for salmon fillets to avoid all the bones.

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