Monday, August 20, 2012

How to Broil Salmon + a Peach Salsa




Some people are intimidated when it comes to broiling salmon. Don’t be. Broiling is one of the easiest and fastest ways to prepare salmon and it is my preferred method. Plus, if you line your broiling pan with heavy duty foil, there’s practically no clean up necessary. I have used this recipe for years and it has never let me down.

Start with boneless fresh salmon fillets, preferably with the skin left intact. Allow the salmon come to room temperature, drizzle with a little oil, season with salt and pepper, and cook for about 8 to 10 minutes under a pre-heated electric broiler and voila, dinner is ready.

For the oil, I prefer grape seed oil because of its clean, neutral flavor and moderately high smoke point, which is important when you broil. Any other neutral tasting oil, such as canola can be substituted.

I’ve topped my broiled salmon with a peach salsa that includes tomatoes, fresh corn kernels, red onion, crunchy cucumber, and plenty of fresh basil tossed together in lemony vinaigrette. All of the ingredients are readily available at summer farmer’s markets. The cucumber gives the salsa a crunchy surprise. Nectarines could easily be substituted for the peaches.

Never fear broiling salmon again with this super easy method.



Broiled Salmon in an Electric Broiler 
Adapted from Pierre Franey, 60 Minute Gourmet – serves 4 

1 1/2 pounds boneless fresh salmon fillets, preferably with the skin left intact
2 to 3 teaspoons grape seed oil, or other neutral tasting oil
Kosher salt or sea salt & freshly ground black pepper
Lemon wedges or unsalted butter, optional

Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with oil, season with salt & pepper, and allow the salmon to sit at room temperature for 10 to 20 minutes.

Preheat an electric broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes (just like you would meat or chicken) on the pan before serving. If you wish to remove the skin, slide a metal spatula between the salmon and the skin after it rests on the pan.

If desired, dot with a tiny bit of unsalted butter or squeeze a few drops of lemon juice on the top. These are not necessary if you are serving the salmon with a salsa.



Peach Salsa
From My Carolina Kitchen – makes 4 servings

4 medium sized tomatoes, cut into small chunks
1 cup chopped European seedless cucumber
1 cup fresh corn kernels, blanched
½ cup chopped red onion
Sea salt and freshly ground black pepper
2 small peaches, peeled, seeded, and cut into small chunks
¼ cup fresh basil leaves, julienned
A sprig of fresh basil for garnish if desired

Vinaigrette:
1 tablespoon freshly squeezed lime or lemon juice
3 tablespoons extra-virgin olive oil
Several dashes of hot sauce such as Tabasco, optional

Place the tomatoes, cucumber, corn, and red onion in a bowl and gently toss with a rubber spatula. Season with salt and pepper. In a jar with a tight fitting lid, combine the vinaigrette ingredients together, shake well, and set aside.

Prepare the peaches and fresh basil and add to the tomato vegetable mixture just before serving. Toss very gently with a rubber spatula, add the vinaigrette. Again toss gently, then taste for seasonings and adjust accordingly. Garnish with a sprig of fresh basil and serve at once.




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This recipe will be linked to On the Menu Monday at Stone Gable, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Rattlebridge Farms.

Eat More Fish



33 comments:

  1. I rediscovered broiled salmon this summer, and it is now practically the only way I will cook it. Love it!

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  2. I've never broiled salmon! I will soon. And I am looking forward to preparing the peach salsa. We have a couple of peaches begging for a starring role on the table!!

    Best,
    Bonnie

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  3. Cooked to perfection and so colorful!

    Cheers,

    Rosa

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  4. I do broil salmon, but must learn to bring it to room temperature. Love that peach salsa Sam.

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  5. We enjoy this cooking method Sam..Love salmon:) And I like salsas w salmon..:)

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  6. Another recipe featuring peaches and I love it. Salmon is so good for you. I will be making this meal very soon!

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  7. We love salmon any way I can make it. I even have Maranda make it for herself now. This looks amazing Sam! Will have to try your peach salsa.

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  8. That salsa sounds really good Sam. Peaches are all over the farmers markets here too.

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  9. p.s. thanks for following my new From Harvest To Table blog on my facebook page!

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  10. I don't know which looks better the fish or the salsa, but they look awesome together. We occasionally broil in the toaster oven, but I'd be surprised if the oven broiler has been on a half dozen times.

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  11. Another great use with peaches! I love the sweetness of peaches with seafood! Broiled Salmon is the only way to go!

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  12. The salsa pairs so good with the salmon steak. I guess I can do this in the oven too.

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  13. Your peach salsa looks absolutely amazing and the pairing with salmon is brilliant!

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  14. Broiled! Or grilled, right? Is there any other way?

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  15. Oh, I love the look of your perfectly broiled salmon, Sam...and your salsa looks spectacular as well!! Beautiful meal~

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  16. Whenever I see a how-to on cooking salmon, I remember when my friend told me he cooks salmon in his dish washer. Weird, but you can do it.
    This all looks delicious. I haven't had salmon in FOREVER

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  17. this looks great i broiled salmon in the oven for the first time recently

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  18. this looks great i broiled salmon in the oven for the first time recently

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  19. I think broiled (grilled) meat and seafood is more flavorful. There is something about the high heat, that seals flavor. broiled meat then cooled with a fresh fruit salsa is awesome. I just need a good crisp summer wine to complete this meal.

    Hope all is well.

    Velva

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  20. I love to broil my salmon too! Now I have another use for my homemade peach salsa too!!!

    Love the cow photo! Ha, ha, ha!!!

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  21. Your salmon looks so fresh and delicious! Love your salsa! I usually broil my salmon, too. Gorgeous photos!!

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  22. I eat salmon all the time, but have never tried broiling it! I will give this a try. Love the beautiful colors - that salsa just radiates "SUMMER!" Now, I'm over here this morning because of a reference in Vicki's blog to your tomato tarts.... off I go in search of tomato tarts. That sounds so yummy! :-)

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  23. Your salmon looks delicious, and with that salsa it's better than anything from a restaurant. So fresh and good!
    Thanks for stopping by my site too, and leaving a comment.

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  24. Your salmon looks fantastic with that colorful peach salsa on the side,Sam! I love salmon and have it once a week.

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  25. This could just be my favorite meal ever. I agree about the broiling, it gives such a good caramelized crust to the fish. Love love love that salsa!

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  26. I have to keep that technique in mind for the family. They love salmon and I normally plank grill it but that easily takes 3 times as long as your broiling method.

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  27. I loved this easy recipe, Sam--looks delicious! And I burst out laughing when I saw the bull picture at the bottom of the post with his words to Eat more fish--ha! My parents have beef cattle, and we used to have a giant Angus bull named Nugget who was gigantic, but just a real sweetie pie and a real pet because he used to be a show bull, and your bull looks rather like our Nugget!

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  28. The salmon dish with the peach salad sounds divine..I love all types of fruit salsas...will be trying this recipe for sure!!...

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  29. Sam, I usually use 'broil' the last minute or two of baking my salmon, so I'll have to try your method. i love this salsa too! The photo at the end of your post 'eat more fish' is GREAT! I agree!

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  30. We have salmon often, but I have never broiled it. Sounds like I have something new to try. Love it with the salsa.

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  31. Oh I need to eat more fish! The salmon looks absolutely perfect but it is that peach salsa that has me! I love savory fruity condiments with my fish and meat.

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  32. Using the broiler really is the way to go with salmon. Takes no time at all and is soooo simple!

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I enjoy reading each and every comment. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam