Broiled Salmon Fillets
Alex usually slices salmon into fillets rather than crosswise into steaks. Be sure to save any extra pieces for the lovely pate just preceding.
Alex usually slices salmon into fillets rather than crosswise into steaks. Be sure to save any extra pieces for the lovely pate just preceding.
Yield:
Serves 4.Ingredients
2 large salmon fillets (not steaks)
Garlic powder
Basil (fresh, if available)
Fresh chopped parsley or parsley flakes
Juice of 1 lemon
Instructions
If using a whole salmon, fillet the fish, cutting out the backbone. Remove the belly lining; on a fish that has been frozen, it can taste rancid. Place fillets skin-side down on foil on a broiler pan. Sprinkle lightly with garlic powder (not garlic salt), basil, and parsley. Broil fish without turning. When top begins to turn opaque, add 1/2 teaspoon lemon juice per fillet. Do not overcook. Spread fillets with butter just before serving.
