This was a major hit with our taste panel. Broiling the fish on one side only keeps it moist, delicious and full of flavour.
Preparation time: 10 minutes
Marinating time: 30 minutes /
Cooking time: 7 to 10 minutes, Rimmed baking sheet, greased
Makes 6 Servings
- 3 cloves garlic, roughly chopped
- 2 tbsp grated gingerroot (25 mL)
- 1⁄2 tsp salt (2 mL)
- 1⁄2 cup chopped fresh cilantro (125 mL)
- 2 tbsp olive oil (25 mL)
- 1⁄2 tsp freshly ground black pepper (2 mL)
- grated zest of 2 limes
- 6 salmon fillets (about 21⁄4 lbs/ 1.125 kg total)
1. Using a mortar and pestle (or a food processor), crush garlic, ginger and salt to form a paste. Stir in cilantro, olive oil, pepper and lime zest.
2. Place salmon on a plate and coat top evenly with paste. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Preheat broiler, with rack set 4 inches (10 cm) from the top.
3. Transfer salmon to prepared baking sheet and broil for 7 to 10 minutes or until salmon is opaque and flakes easily with a fork.
TIP: This can also be cooked on a barbecue with two or more burners. Preheat one side to medium, place salmon on the other side and close the lid. This indirect cooking method is great for delicate proteins like fish. There will be enough heat to cook the salmon without burning it or drying it out. Planned Extras Extra salmon is great served cold with a salad.
NUTRIENTS Per Serving
- Calories: 251
- Protein: 17 g
- Fat: 18.8 g
- Carbohydrate: 1 g
- Saturated Fat: 2.6 g
- Fiber: 0 g
- Sodium: 136 mg
- Very high in: thiamine, niacin, vitamin B6, vitamin B12, pantothenic acid
- High in: folacin, magnesium Source of: vitamin C, riboflavin, zinc
Reprinted with permission © Simply Great Food. Dietitians of Canada. 2007. Published by Robert Rose Inc. http://www.dietitians.ca/Store.aspx