The Best Steak for the Best Dad

by Tara Sallee, MS, RD, LD, Hy-Vee Corporate Dietitian

     Father’s Day isn’t complete without grilling, but this year put a dietitian twist on the classic steak for the perfect Dad’s Day meal – try salmon steaks!  Salmon is rich in omega-3 fatty acids. Omega-3 fatty acids may decrease inflammation throughout the body, lower triglycerides, reduce blood pressure and decrease risk of cardiovascular disease. The American Heart Association recommends incorporating fish twice per week as part of a heart-healthy diet.
     Not only are you protecting Dad’s heart with this meal, but also the environment! Since 2017, 100% of Hy-Vee’s fresh and frozen seafood and sushi has been caught or farmed in a sustainable way, helping protect the environment and the ocean’s ecosystems. This will allow future generations of dads to enjoy seafood for years to come!
     Try Salmon Steak with Chimichurri for a great Father’s Day recipe!  Make it a MyPlate balanced meal by serving with grilled vegetables, fruit kabobs and a side of rice or whole-wheat dinner rolls. For more heart-healthy recipe inspiration, talk to a Hy-Vee dietitian today!
 
Salmon Steak with Chimichurri
Serves 4
 
All you need:
2 (5x7-in.) cedar grilling planks
4 (8-oz) Fish Market fresh farm-raised Atlantic salmon steaks, 1½-in. thick
¾ tsp Hy-Vee fine-ground sea salt, divided
¾ tsp Hy-Vee black pepper, divided
8 tbsp Gustare Vita extra virgin olive oil, divided
½ cup coarsely chopped Italian parsley
¼ cup coarsely chopped white onion
1 tbsp fresh lemon juice
1 tbsp Gustare Vita red wine vinegar
1 tbsp fresh oregano
3 cloves garlic, peeled
1/8 tsp Hy-Vee crushed red pepper
Fresh mint, for garnish if desired
 
All you do:

1. Cover cedar planks with water; soak 1 to 2 hours.
2. Preheat a charcoal or gas grill for direct cooking over medium-high heat (375°F). Pat salmon steaks dry with paper towels. Sprinkle both sides with ½ teaspoon salt and ½ teaspoon black pepper. Brush with 2 tablespoons olive oil.
3. Place salmon steaks on soaked cedar planks; place planks on grill rack. Grill 20 to 25 minutes or until salmon flakes easily with a fork (145°F). If necessary, use a spray bottle with water to put out flare-ups.
4. For chimichurri, place parsley, onion, remaining 6 tablespoons olive oil, lemon juice, vinegar, oregano, garlic, remaining ¼ teaspoon salt and ¼ teaspoon pepper, and crushed red pepper in a food processor. Cover and pulse just until coarsely chopped. To serve, top salmon with chimichurri. Garnish with mint, if desired.

 
Recipe source: June 2022 Hy-Vee Seasons magazine
 
The information is not intended as medical advice. Please consult a medical professional for individual advice.
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