BROILED SALMON STEAKS WITH POBLANO AND CAPER SALSA
Steps:
- For salmon: Heat broiler. Place 6 oz salmon steaks on a baking sheet. Drizzle with 2 T olive oil, turning to coat; season with s & p. Broil 5 - 7 minutes. Char poblano chile. Transfer to small bowl, cover with plastic wrap and let sit 10 minutes. Peel, seed, and coarsely chop. Heat 1/3 c olive oil in a small skillet over medium heat and cook 1 T capers and 1/2 t cumin seeds, stirring until mixture is fragrant (30 seconds) Remove peel and pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 c chopped parsley and caper mixture; season with s & p.
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