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| Poached Salmon and Shark Fish Steak.....really! These were poached separately in the same broth seasoned simply with sea salt and some chopped onions. The chinese bok choy, also cooked in the same broth was a perfect vegetable for these 2 different fish. The cilantro pesto with a hint of heat added another dimension to this simple but delicious dish! So who says, simple, healthy eating is boring? Not in my home! I just happen to have these 2 steaks and I decided to cook both... regret never existed in my vocabulary. |
Salmon Steak/ or shark steak
2-3 cups of water with 1 medium size onions quartered
1/2 bunch of fresh dill
Sea salt to taste
Combine the onions and fresh dill on a deep pan with seasoned water and let boil; slowly submerge the salmon steak and cover for 10-15 minutes until cooked. Remove and set aside on a deep dish. Next, put in the vegetables and cook until just welted. Transfer the vegetables on a serving dish and put the poached salmon on top. Spoon some of the pesto cilantro on top of the fish and serve with rice or boiled potatoes. Serve the broth separately as a sauce if so desired.
Cilantro Pesto:
1 bunch of cilantro - roughly chopped including the stems
1/4 cup of extra virgin olive oil
Juice of half a lemon
sea salt to season
A pinch of red pepper flakes
A pinch of cardamon seeds
A pinch of cumin seeds
1 garlic roughly chopped
Combine everything except for the olive oil in a food processor and pulse; slowly add the olive oil while pulsing. Transfer to a small serving bowl and add more olive oil just to create a film on top. Refrigerate any leftover pesto.
