BROILED SALMON WITH CHILE, ORANGE AND MINT
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat - feel free to add more if you like - while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Turn on the broiler and position the oven rack to sit about 6 inches below it.
- In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
- Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
- Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 409 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY SLOW-ROASTED SALMON WITH CUCUMBERS AND FETA
Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook - and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn't dry out.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
- Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
- While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
- Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need - dip bread into any remaining oil.)
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 36 grams, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 12 grams, Sodium 520 milligrams, Sugar 1 gram
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