Broiled Salmon With Mediterranean Coleslaw Food

EASY BROILED SALMON RECIPE

Steps:

• Preheat the broiler to 500° or medium.
• Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
• Evenly squeeze on the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
• Drizzle the olive oil covering the salmon then season with salt and pepper.
• Place on a rack that is about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
• In a medium-size bowl add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
• Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted in.
• Add in green onions to the sauce and serve the salmon with the sauce.

EASY BROILED SALMON

Steps:

• Heat the broiler on high and set an oven rack directly below the heating element (4 inches below). Line a large rimmed broiler-safe baking sheet with foil (for easy cleanup).
• Generously spray both sides of the salmon fillets with olive oil.
• Place the fish fillets in the pan, skin side down. Sprinkle their tops with kosher salt, black pepper, garlic powder, and dried thyme.
• Lightly spray the tops again, to help keep the spices (especially the thyme) moist and prevent them from scorching under the broiler.
• Broil the salmon until opaque and cooked through, about 4 minutes. Serve immediately.

BROILED SALMON WITH MEDITERRANEAN COLESLAW

Steps:

• in a large mixing bowl combine all the coleslaw ingredients, mix well
• chill in fridge while preparing salmon
• prep and clean salmon
• carefully remove skin from salmon
• preheat oven to broil. cut salmon into (4) 4 oz portions. in a small mixing bowl, combine rosemary citrus seasoning, olive oil, pepper and salt. brush both sides of salmon fillets and top with butter pieces. broil for 10-12 minutes. do not over cook
• plate coleslaw and top with salmon fillets. drizzle the olive oil and butter on top of salmon. dress plate with tomato slices and sprinkle with salt and pepper

BROILED SALMON WITH FENNEL SALAD

Steps:

• For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
• Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
• For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
• Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

BROILED SALMON

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

BROILED SALMON WITH MEDITERRANEAN LENTILS

Steps:

• In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas, garlic and capers; cook and stir 3 minutes longer., Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice., Spritz fillets with butter-flavored spray; sprinkle with salt and pepper. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork. Serve with lentil mixture.