Broiled Salmon and Scallions uses a salty, citrusy marinade to par-cook the salmon before browning them under the broiler. Using this recipe the salmon can also be grilled or cedar planked. Serve with sautéed spinach and rice or couscous.
Broiled Salmon and Scallions
(Mark Kelly, 2016)
4 8 oz. salmon fillets (skin-on or skinless)
Juice from 6 medium limes
4 garlic cloves, thinly sliced
4 Tbsp lower sodium soy sauce
2 Tbsp plus 2 tablespoons vegetable oil, divided
2 Tbsp honey
2 tsp sesame seeds
2 Fresno pepper, stemmed, seeded and thinly sliced
1 bunch of scallions, cleaned, root end trimmed and halved lengthwise
Freshly ground black pepper
Combine lime juice, garlic cloves, soy sauce, 2 tablespoons oil, honey and sesame seeds in a small bowl. Whisk thoroughly to combine.
Bring salmon fillets up to room temperature and pat dry. Place the salmon in a large zip-top plastic bag. Pour half of the marinade over the salmon and massage to coat all sides of the fish. Press as much air out of the bag as possible. Let stand at room temperature for 30 minutes before broiling. Meanwhile, toss the scallions with the remaining oil and season with salt and pepper.
Remove the salmon from the marinade. Season the fish with salt.
Heat broiler and set rack 4-inches below the heating element. Broil the scallions until slightly charred. Place the salmon fillets on top of the scallions and brush them with the reserved marinade. Scatter chiles over the salmon and broil until the edges of the fillets are beginning to char, about 4 minutes. Serve immediately.