Broiled Salmon
This was the best salmon I ever made! I've mentioned in some previous seafood posts that cooking fish is not my forte, but I'm making a concerted effort to learn. I think I might be on to something with this salmon preparation. I would even serve this to guests!
Broiled Salmon
1 large fillet (about 2 pounds)
3 tablespoons of mayonnaise
2 tablespoons of garlic-butter zip sauce (the same garlic-butter in the pan-seared ribeye recipe)
zest from 1/2 lemon
cracked pepper
salt
1) Unwrap freshly bought fish and place skin side down on a cutting board. Take a damp cloth and dab the top of the salmon to clean (as opposed to rinsing the fillet under water). Pat dry with paper towel, sprinkle lightly with salt, loosely cover with plastic wrap, and place the fillet in the refrigerator. Leave the salmon in the refrigerator until about 45 minutes before you are ready for dinner. Remove the salmon from the refrigerator and set on the counter leaving the plastic wrap in place.
2) While the salmon is in the refrigerator make the garlic-butter zip sauce (unless you have some left over from the pan-seared ribeye like I did).
3) About 30 minutes before you are ready to eat. Remove the plastic wrap. Using a small amount of olive oil rub down the entire fillet taking the opportunity to gently feel for any remaining bones. If you find any tweeze them out at this time.
4) Place the fillet on a lightly oiled pan. Thinly "frost" the top of the salmon with 3 tablespoons of mayonnaise. Cut 3 medallions from the garlic-butter log. Cut each medallion into 6 small pieces and scatter all the little butter pieces on top of the mayonnaise. Finish the salmon preparation with fresh cracked pepper and lemon zest (using a microplane makes this step easy).
5) Set your oven to broil, place the salmon 4 inches below the heat element and broil for approximately 8 to 12 minutes. Stay close and check often - if anything you want your fish underdone rather than over done. You know it's done when it's lightly browned and bubbly.
Broiled Salmon
1 large fillet (about 2 pounds)
3 tablespoons of mayonnaise
2 tablespoons of garlic-butter zip sauce (the same garlic-butter in the pan-seared ribeye recipe)
zest from 1/2 lemon
cracked pepper
salt
1) Unwrap freshly bought fish and place skin side down on a cutting board. Take a damp cloth and dab the top of the salmon to clean (as opposed to rinsing the fillet under water). Pat dry with paper towel, sprinkle lightly with salt, loosely cover with plastic wrap, and place the fillet in the refrigerator. Leave the salmon in the refrigerator until about 45 minutes before you are ready for dinner. Remove the salmon from the refrigerator and set on the counter leaving the plastic wrap in place.
2) While the salmon is in the refrigerator make the garlic-butter zip sauce (unless you have some left over from the pan-seared ribeye like I did).
For the garlic-butter zip sauce
3/4 stick butter softened
2 cloves of garlic, pressed
1 handful of parsley leaves, minced
--Mix all of the ingredients until smooth and blended.
1 handful of parsley leaves, minced
--Mix all of the ingredients until smooth and blended.
--Place butter mixture on a sheet of cellophane and roll into a 1 inch roll. Place in the refrigerator to chill.
3) About 30 minutes before you are ready to eat. Remove the plastic wrap. Using a small amount of olive oil rub down the entire fillet taking the opportunity to gently feel for any remaining bones. If you find any tweeze them out at this time.
4) Place the fillet on a lightly oiled pan. Thinly "frost" the top of the salmon with 3 tablespoons of mayonnaise. Cut 3 medallions from the garlic-butter log. Cut each medallion into 6 small pieces and scatter all the little butter pieces on top of the mayonnaise. Finish the salmon preparation with fresh cracked pepper and lemon zest (using a microplane makes this step easy).
5) Set your oven to broil, place the salmon 4 inches below the heat element and broil for approximately 8 to 12 minutes. Stay close and check often - if anything you want your fish underdone rather than over done. You know it's done when it's lightly browned and bubbly.
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