Salmon Steaks With Salsa And Cumin Okra

• 4 salmon steaks, about 1/2 pound each (or a 1 1/2-pound fillet)
• Coarse salt and freshly ground pepper to taste
• 4 tablespoons extra-virgin olive oil (basil-flavored if available)
• 2 ripe tomatoes, peeled, seeded and chopped
• 1/2 red onion, chopped fine
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon peanut or vegetable oil
• 1 1/2 pounds okra, trimmed
• 1 to 1 1/2 tablespoons ground cumin
• 1/2 cup basil leaves
• Basil sprigs to garnish

1. Season the salmon steaks with salt and pepper, and sprinkle them with two tablespoons olive oil.
2. In a small bowl, combine the tomatoes, red onion, vinegar and peanut oil.
3. Season to taste with salt and pepper.
4. Set aside.
5. Preheat grill.
6. Heat the peanut oil in a large heavy skillet and add the okra.
7. Sprinkle with the cumin, salt and pepper, and cook over moderate heat, turning frequently, until the okra is golden-brown and somewhat crusty (about 15 minutes).
8. Grill the salmon steak for three to four minutes on each side for medium rare.
9. Snip the basil leaves and add them to the salsa.
10. Spoon the salsa over the salmon, and garnish with basil sprigs.
11. Serve immediately, passing the okra separately.

salmon, salt, extravirgin olive oil, tomatoes, red onion, balsamic vinegar, peanut, okra, ground cumin, basil, basil

Taken from cooking.nytimes.com/recipes/6941 (may not work)