SALMON (SOCKEYE OR STEELHEAD)

Ready in 40 minutes
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "SALMON (SOCKEYE OR STEELHEAD)"

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BROILED SALMON, WITH PEPPERS, AND FETA CHEESE.

(SIMPLY ELEGANT, EASY TO ASSEMBLE AND A HEALTHY DINNER CHOICE)


Ingredients

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6 oz EACH; FOUR SALMON CENTER CUT FILLETS
3 cloves GARLIC; CHOPPED
1 large GREEN PEPPER; SLICED OR DICED
1 large RED PEPPER; SLICED OR DICED
FETA CHEESE; 4 OZ CRUMBLED
3 TABLESPOONS; SEA SALT
2 TABLESPOONS; FRESH GROUND MALANGE BLACK PEPPER
5 TABLESPOONS; COLD PRESSED OLIVE OIL
1 FRESH LEMON; OR LIME
CAPERS (IF DESIRED)
OTHER:
1 BROILING PAN
ALUMINUM FOIL
1 large PLATTER
4 INDIVDUAL DINNER PLATES

Original recipe makes 4 Servings

Servings  

Preparation

PREHEAT YOUR OVEN TO BROIL/LOW

FOR SALMON FILLETS:

IN A SMALL BOWL COMBINE 3 TABLESPOONS OF SEA SALT, AND 2 TABLESPOONS FRESH GROUND MALANGE BLACK PEPPER. SPRINKLE AND SEASON LIGHTLY FRONT AND BACK THE 4 CENTER CUT SALMON FILLETS. RETRIEVE YOUR BROILING PAN, AND PLACE A PIECE OF ALUMINUM FOIL ON TOP OF THE BROILING PAN. TAKE ABOUT 1 TABLESPOON OF COLD PRESSED OLIVE OIL AND RUB WITH YOUR HANDS TO COAT ALUMINUM FOIL. NEXT, PLACE THE SEASONED FISH FILLETS SKIN DOWN ON OILED ALUMINUM. WHEN OVEN HAS REACHED BROIL/LOW, PLACE FILLETS INSIDE OVEN AND LOW/BROIL APPROXIMATELY 7-10 MINUTES. (THE FILLETS SHOULD HAVE A PINK OPAQUE LOOK, AND UNDERNEATH, THE SALMON SKIN SHOULD BE NICELY BROWNED.) TAKE A MIT AND REMOVE PAN FROM HOT OVEN TO COUNTER. PICK UP GENTLY THE FOIL ALONG WITH THE FISH AND PLACE ON A LARGE PLATTER. BEFORE YOU FOLD UP THE SIDES OF THE ALUMINUM FOIL, SQUEEZE FRESH LEMON OR LIME JUICE ONTO EACH FILLET, AND ADD ABOUT 1 TEASPOON COLD PRESSED OLIVE OIL TO EACH FILLET. FOLD UP LEAVING THE CENTER FOIL OPEN SO THE STEAM WILL ESCAPE, JUST LEAVING ENOUGH OF THE FOIL OPENED SO THAT THE STEAM WILL ESCAPE LEAVING YOUR FISH NICE AND FIRM.

FOR VEGGIE AND FETA CHEESE TOPPING:

ON A CUTTING BOARD: WASH AND PAT DRY BOTH PEPPERS (RED AND GREEN) AND CHOP AS DESIRED*. ON THE SAME CUTTING BOARD, TAKE YOUR 3 GARLIC CLOVES, AND CHOP TO DESIRED SIZE.

(* note: If you choose to 'DICE' peppers, then, chop garlic cloves, 'FINELY'. If you choose to 'SLICE' peppers at a angle, then, I suggest you leave the garlic, medium in size.) This method promotes an even broil.

RETRIEVE COOLED DOWN BROILING PAN, PLACE UNGREASED ALUMINUM FOIL ONTO BROILING PAN. ADD APPROXIMATELY 2.5 CUPS OF PEPPER AND GARLIC CHOPPED VEGGIES TO ALUMINUM/BOILING PAN, NEXT TOSS TO COAT THE REMAINDER OLIVE OIL, AND SEA SALT AND PEPPER. PLACE UNDER BROIL/LOW UNTIL VEGGIES SKINS ARE BROWNED APPROXIMATELY 6 MINUTES.

TO ASSEMBLE: PLACE ON A LARGE PLATTER OR SERVE INDIVIDUAL PLATES BY FIRST PLACING FISH ON PLATE, ADD VEGGIES ON TOP OF FISH, AND THE CRUMBLED FETA ON TOP OF VEGGIES. (CAPERS IF DESIRED, ON TOP OF FETA)

Credits

Added on Award Medal
Calories Per Serving: 35 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
LauraGalceran 4 years ago
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