Put away the soup pots and the slow cookers because spring has sprung in Texas! Warmer weather and longer, sunnier days usher in lighter, brighter fare, and this time of year, that often means seafood. From Gulf shrimp to freshwater crawfish to responsibly raised salmon, H-E-B has a wide range of seafood available, whether you’re throwing a dinner party on the patio or making a simple dinner on a Tuesday night. This salmon dish could work for either occasion: with its fresh citrusy, herbal vinaigrette, it’s dressy enough for company, but the nearly fool-proof salmon steaks make it a quick, low-stress meal.
It all starts with H-E-B’s responsibly raised Fresh Atlantic Bone-In Salmon Steaks. These thick-cut steaks may be slightly different than the salmon fillets you’re accustomed to: it’s not necessary to remove their larger bones before cooking as they’re easy to avoid and remove while eating. And because salmon steaks are typically thicker than fillets, you have a little more wiggle room and don’t have to worry quite so much about overcooking. It only takes about ten minutes to pan-sear these steaks to perfection.
The salmon steaks are served with a perky cilantro lime vinaigrette that comes together instantly in a blender or food processor. H-E-B Texas Roots Cilantro is the locally-grown hero of this sauce, which keeps everything bright and green with jalapeño, lime, and scallions. (If you’ve got sensitive eaters at your dinner table, you can easily leave out the jalapeño.) The perfect accompaniment for the salmon, plus any leftover vinaigrette would be fantastic tossed with fresh salad greens or tender, sautéed spring carrots. No matter what you choose to serve on the side, though, this springtime recipe below will keep them coming back for more—from H-E-B, To Texas, With Love.
Salmon Steaks with Cilantro Lime Vinaigrette
Serves 6 people
- 6 1-inch-thick Fresh Atlantic Bone-In Salmon Steaks (2 ½-3 pounds total)
- 2 tablespoons plus ½ cup olive oil
- ¼ cup lime juice (2-3 limes)
- 2 teaspoons honey
- 1 cup packed cilantro leaves
- 1 jalapeño, stem and seeds removed, roughly chopped (about 2 tablespoons)
- 4 scallions, white and green parts separated, green parts thinly sliced
- Salt and freshly ground black pepper
- Sprinkle each salmon steak on both sides with a pinch of salt and some freshly ground black pepper.
- Heat a skillet or cast-iron pan over medium heat. Add 2 tablespoons olive oil. Cook salmon steaks until they become flaky, about 5 minutes per side. (You may have to work in batches.)
- Meanwhile, make the vinaigrette: in a blender or food processor, combine ½ cup olive oil, lime juice, honey, cilantro leaves, jalapeño, white parts of the scallion, and 2 teaspoons salt and 1 teaspoon pepper. Blend until smooth.
- When the fish is cooked, serve drizzled with the vinaigrette and sprinkled with sliced green onion. Serve with any remaining vinaigrette on the side.