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Wednesday, June 15, 2016

Broiled Salmon with Scallions and Sesame

We aren't big on salmon in this house.  I have made salmon dishes before, but they haven't done much to make us like salmon.  However, I have learned that if I want Jim to eat something he typically does not care for, I pretty much just need to add hot peppers or scallions or preferably both.  So when I found this recipe, I knew it had potential.  Worked like a charm. This is actually the second time I'm making it.  It's really easy, fast, and healthy.  I followed the recipe exactly except for the fact that I thought it could use more peppers, so I use a jalapeno pepper in addition to the Fresno.  I have made it with just jalapenos and it was just as delicious.  If you want a little less heat, use jalapenos.  Also, it could be my oven, but I find that the cooking times they suggest aren't enough to cook the fish through.  I don't want it overcooked, but I don't want it raw either.  Not that I don't love me some sushi.  Start with what the recipe suggests, check it, and adjust as necessary.

Broiled Salmon with Scallions and Sesame
recipe from Bon Appetit

  • 2 garlic cloves, thinly sliced
    • 3 Tbsp fresh lime juice
    • 2 Tbsp soy sauce (I always use reduced sodium)
    • 2 tsp honey
    • 1 Tbsp plus 2 tsp vegetable oil
    • ½ tsp sesame seeds, plus more for serving
    • 3 8-ounce skin-on center-cut salmon fillets
    • salt to taste
    • 1 bunch scallions
    • 2 Fresno chiles, thinly sliced

    • Mix the garlic, lime juice, soy sauce, honey, 1 Tbsp of the oil, and sesame seeds in a bowl and combine.  Place the salmon in a seal-able bag and add the marinade.  Toss to coat and place in the fridge to marinate for 30 minutes.  Preheat your broiler on high.  On a lightly oiled, rimmed baking sheet, place the scallions and coat in 2 tsp of the canola oil.  Broil for about 3 minutes.  Remove from the oven and put the salmon on top of the scallions.  Spoon a little bit of the marinade over the fish and broil for 6 minutes.  Remove from the broiler, spoon more marinade on top, and add the chiles.  Return to the oven for another 2 minutes until charred on the outside at the edges and cooked medium-rare on the inside.  (As you can see my fish did not want to char much and I left the salmon in for 4 additional minutes.  Start with the 2 if the fish isn't burning and check on it incrementally until it is cooked to your liking.  Every oven is different and everyone likes their salmon differently - we learn by doing, right?)  Sprinkle with some sesame seeds before serving.