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
|
1 |
tablespoon grated fresh ginger |
|
3 |
cloves garlic , minced |
|
2 |
teaspoons ground coriander |
|
1 |
teaspoon grated lemon zest |
|
1 |
tablespoon olive oil |
|
|
Table salt and ground black pepper |
|
4 |
salmon fillets , each about 6 ounces |
|
1 |
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 |
|
1/3 |
cup plain yogurt |
|
2 |
tablespoons chopped fresh cilantro leaves |
|
1 |
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