Fleming’s Prime Steakhouse: Salmon Citron

Restaurant: Fleming’s Prime Steakhouse
Seafood: salmon steak, 
Produce: lemon, Italian parsley, red bell pepper, roma tomato, habernaro pepper,
                 red onion, garlic, cilantro
Seasonings: salt, pepper, Chipotle chili powder, Kosher salt
Other: Lime juice, Lime zest, Extra virgin olive oil
Cooking Method: broil

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Chef's Notes: Tips: 
Fleming’s Prime Steakhouse & Wine Bar debuted a new spring-tastic prix fixe menu, offering diners a taste of the Caribbean. The special menu is available through June 20. Fleming’s spring prix fixe menu is $35.95 per person.

1. Steak Caribe: Jerk rubbed hanger-style steak, parsley-garlic sauce and red onion salsa

2. Kingston Banks Roast Chicken: Half spring chicken marinated in coconut milk and island ginger, roasted tropical sweet potatoes and plantation bacon

3. Salmon Citron: Broiled salmon steak marinated in citrus-pepper garlic sauce, black bean cassoulet

Salmon Citron Ingredients: 
10 oz. Salmon steak, with skin and bones
½ tsp. Salt and pepper blend
½ Lemon
1 tsp. Italian parsley, chopped
1 oz. Charmoula (recipe below)

Charmoula Ingredients: 
1 oz. Red bell pepper one-inch long by 1/8-inch wide julienne
1 oz. Roma tomato, 1/8-inch wide julienne
1 Habernaro pepper, 1/8-inch wide julienne
1 oz. Red onion 1/8-inch wide julienne
1 T Lime juice
1 tsp. Lime zest
1/2 C Extra virgin olive oil
1/2 tsp. Garlic, minced
1/4 tsp. Chipotle chili powder
1 tsp. Kosher salt
1 tsp. Black pepper, café grind
2 T Cilantro, 1/8-inch, diced

Salmon Citron Procedure:
Season salmon with salt and pepper blend then broil to the desired temperature. Remove from the broiler and let rest for two minutes. With a cocktail fork, carefully remove the back bone starting at the saddle and back bone and all rib bones. Place the salmon steak on plate. Spoon the charmoula on top of the salmon steak. Cut the lemon crosswise at a 45 -degree angle and place cut side on top of broiler to lightly caramelize.

Charmoula Procedure:
Seed and stem both peppers then cut into one-inch long by 1/8-inch wide julienne and place into a mixing bowl. Cut the red onion and tomato into a one-long by 1/8-inch wide julienne and add to the peppers. Zest and juice lime and add to pepper mixture with olive oil, black pepper, Kosher salt, chipotle chili powder, minced garlic and the cilantro cut into 1/8-inch dice, mix well then place into a container.

Restaurant: Fleming’s Prime Steakhouse
Recipe Type: Authentic 
Recipe Author: Fleming’s Prime Steakhouse
Magazine / Publication: Arizon Foothills Magazine
Original Photograph By: 
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.arizonafoothillsmagazine.com/taste/phoenix-food-and-restaurant-news/spring-prix-fixe-menu-at-flemings

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