Grilled Salmon with Gazpacho Salsa


  • 4 salmon steaks, 1 inch thick
  • 1 cucumber, peeled seeded and finely chopped
  • 1 medium red onion, minced
  • 1 red pepper, chopped
  • 2 large tomatoes, peeled, seeded and chopped
  • 2 tbs red wine vinegar
  • 1 tbs Worcestershire sauce
  • 1 tsp Tabasco
  • 1 tsp kosher salt
  • 1/4 cup plus, 2 tbs of extra virgin olive oil
A delicious spicy way to serve fresh salmon.
  • Combine cucumber, red pepper onion, tomatoes, vinegar, Worcestershire sauce, Tabasco, salt and 1/4 cup of olive oil.
  • Place 1/3 of the mixture in blender or food processor and puree.
  • Stir pure’e into remaining vegetables and cover. Set aside for 1 hour.
  • Rub salmon steaks with remaining 2 tbs of olive oil and grill over hot coals until steaks are crisp and brown and just cooked through, about 4 minutes per side.
  • Cut each steak in half lengthwise and place on a serving dish.
  • Place a spoonful of salsa over each salmon steak.

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