courtesy of Cook’s Illustrated

Broilers vary in heat output, so cooking times vary dramatically. When you are broiling, it is best not to walk away from the oven. Keep a close watch on your food, and start checking after a few minutes. Serve with basmati or coconut basmati rice.

Serves 4


tablespoon grated fresh ginger 


cloves garlic , minced


teaspoons ground coriander 


teaspoon grated lemon zest 


tablespoon olive oil 


Table salt and ground black pepper 


salmon fillets , each about 6 ounces


large cucumber (about 8 ounces), peeled, halved lengthwise, seeded, and sliced diagonally into 1/4-inch pieces

6 – 8

radishes , washed, trimmed, and cut in half and then into thin half-moon slices


cup plain yogurt 


tablespoons chopped fresh cilantro leaves  


tablespoon lemon juice 

1. Adjust oven rack so that it sits about 4 inches from heating element. Preheat broiler. Combine the ginger, 2 cloves of garlic, coriander, lemon zest, and olive oil in a small bowl. Arrange salmon fillets on baking sheet. Season with salt and pepper and spread mixture onto the top of salmon fillets. Set aside while preparing the salad.

2. In a medium bowl, combine the cucumber, radishes, yogurt, cilantro, 1 clove of garlic, 1 tablespoon lemon juice, and season to taste with salt and pepper.

3. Broil salmon until ginger crust turns golden and slightly crispy and a peek at inside of fish with paring knife shows that they are just cooked through, 6 to 8 minutes. Transfer salmon to serving platter or individual plates and serve with cucumber salad.

– Erin Wulff

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