Look, no chicken!!!
I don’t make fish as often as I’d like. I usually do my grocery shopping on Saturdays, with meals planned out in my head for the week ahead. With fish, you can’t really buy it on Saturday and have it a few days later – it’s really something you need to buy on the day you want to use it.
This recipe looked way yummier in the Cooking Light magazine – they managed not to burn their pepper-corn lime rub… and I really don’t see how that’s possible after 7 minutes under a broiler!
But even with the blackened rub, this dish was awesome. I served mine with the lime slices like the magazine suggested, and I think that squeezing the lime juice over the fish added the perfect flavor.
Broiled Salmon with Peppercorn-Lime Rub
from Cooking Light, May 2009
4 (6-ounce) salmon fillets (about 3/4 inch thick)
Cooking spray
2 teaspoons grated lime rind
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 garlic clove, minced
Lime wedges (optional)
1. Preheat broiler.
2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
peppercorn-lime rub
"naked" salmon fillet
just before broiling
finished salmon
(After 7 minutes under the broiler, my salmon was blackening too much, but not cooked all the way through… so I finished it in a pan over medium heat)
Serve with lime wedges.
serves 4
plated dish
