No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Herb-Rubbed Salmon Steak

The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.

  • Prep:
  • Total Time:
  • Servings: 1
Herb-Rubbed Salmon Steak

Source: Everyday Food, January/February 2006

Ingredients

  • 1 salmon steak (about 8 ounces)
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons fresh mint, finely chopped
  • 1/2 teaspoon dried oregano
  • 4 cherry tomatoes
  • 1 small garlic clove, minced
  • 1 scallion, thinly sliced
  • 1 small zucchini (about 4 ounces), halved lengthwise, then sliced crosswise 1/4 inch thick

Directions

  1. Preheat oven to 425 degrees. Place salmon in a small baking dish or ovenproof skillet; drizzle with 1/4 teaspoon oil.

  2. Make the rub: In a small bowl, stir together mint, garlic, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  3. Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).

  4. Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.

Cook's Note

Once salmon steak is cooked, it’s easy to remove the skin: Place a fork between the skin and the flesh at one of the ends; twist the fork (like you would with spaghetti) until all the skin has wound around it.

Related Topics