Salmon Steaks with Roasted Chile Medley and Turmeric Rice Recipe

Rating 5.0
| 1
Texas is truly a mixing pot of great cuisines and culture from all over the world and this recipe for salmon steaks with roasted chile medley and turmeric rice represents traditional influences with an elevated take. Spicy peppers, bright orange aromatic rice, and blackened salmon steaks bring this fusion dish to the next level and vivid cilantro oil rounds out the dish.
Utensils Dinner
Globe Latin
20
ingredients
13
steps
30
minutes
Texas born and bred, Chef Blake takes his culinary cues from a lifetime of appreciating food. He believes a well-made meal should be an experience to remember, elegant and elevated, yet always accessible. His specialties include Texas, Latin and Jewish cuisines, with a focus on artfully presented dishes that retain their cultural character and history. Chef Blake's passion for food guides him in every project he takes on.

Ingredients

Servings:
4
For the Turmeric Rice
1 oz
turmeric root, grated
1 1/2 cup(s)
white rice
3 cup(s)
chicken stock
salt and black pepper, to taste
For the Salmon Steaks with Roasted Chile Medley
4
8 oz salmon steaks
1 tblsp
blackening seasoning
salt and pepper, to taste
1 tblsp
olive oil
2
yellow bell peppers, julienned
2
poblano peppers, julienned
2
red jalapeños, julienned
2 tblsp
salted butter
6
tomatillos, roughly blended
4
garlic cloves, grated
3/4 cup(s)
water
2
chipotle peppers in adobo
1 tblsp
tomato bullion
1 tblsp
lime juice
For the Cilantro Sauce
1/2 cup(s)
finely chopped cilantro, plus more for garnish
1 cup(s)
olive oil

Directions 13 steps | 30 Minutes

Step 1

Prepare the turmeric rice. Place the grated turmeric in a disposable tea bag. 

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Step 2

Rinse and drain the rice. In a medium saucepan, add the rice, chicken stock, salt, pepper and the prepared turmeric tea bag. Bring the mixture to a boil and reduce the heat to a simmer. Cook for 12 minutes, stirring twice. 

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Step 3

Turn off the heat, cover with the lid and let rest for 10 minutes. Fluff the cooked rice with a fork.

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Step 4

Prepare the salmon steaks with roasted chile medley. Season both sides of the salmon steaks with the blackening seasoning, salt and pepper. 

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Step 5

In a pan, heat the olive oil until wisps of smoke appear and reduce heat to medium and add the seasoned salmon steaks to the pan. 

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Step 6

Cook the salmon steaks for 2-3 minutes per side, until slightly browned. Remove the salmon steaks from the pan and set them aside.

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Step 7

Raise the heat to medium-high and add the yellow bell peppers, poblano peppers and red jalapeños to the pan. Sauté the peppers for 3 minutes until slightly charred.

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Step 8

Add butter, blended tomatillos and grated garlic to the pan. Cook for 1 minute. 

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Step 9

Add water, tomato bullion and chipotle peppers. Bring the mixture to a simmer. 

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Step 10

Nestle the salmon steaks back in the pan and cover the pan with the lid. Simmer for 10 minutes. Remove the skillet from the heat and rest for 5 minutes. 

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Step 11

Make the cilantro sauce. Blend the olive oil and cilantro until blended and bright green. 

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Step 12

Top the salmon and roasted peppers with lime juice. 

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Step 13

Plate turmeric rice, then the salmon steaks. Garnish with the roasted chile medley and cilantro sauce. Enjoy!  

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Nutrition Per Serving
View All
CALORIES
1462
FAT
97.5 g
PROTEIN
59.6 g
CARBS
87.8 g

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1 Comments
1 Comments
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Carmela G.

Carmela

27 Jan 2023

Tastes really good. Easy to make and re-create. A must-try recipe of Salmon Steaks with Roasted Chile Medley and Turmeric Rice.

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