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| BROILED HONEY-LIME SALMON WITH TARRAGON | |
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2 tbsp. Dijon mustard Juice of one freshly squeezed lime 2 tsp. olive oil 1 tbsp. honey 1 1/2 tsp. dried tarragon 2 tbsp. dry or semi-dry sherry 1/4 tsp. salt 1 1/4 to 1 1/3 lbs. salmon fillets, 1/2 to 5/8 inch thick Nonstick vegetable spray 1. To make the marinade, thoroughly combine the first 7 ingredients. 2. Place the salmon fillets in a shallow, nonmetal dish and top with the marinade. Turn to coat the other side. Marinate in the refrigerator for about an hour, turning once or twice. 3. Preheat the broiler. Coat the broiler-pan rack with the nonstick spray. 4. Place the salmon on the rack, skin side down. Spoon the marinade over the fish. 5. Broil the fish 4 to 6 inches from the heating element for 5 to 6 minutes or until the fish is done. (No need to turn.) Makes 4 servings. Salmon's special flavor is highlighted by Dijon mustard, lime juice, and tarragon. Honey adds a slightly sweet accent. Serve the fish with fresh lime wedges. Fish alternatives: Mako shark, swordfish, bluefish, tuna, pompano, freshwater trout, mahimahi, sablefish, whitefish. | |
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recipe reviewsOne quick positive note and one warning. (And, by the way, I have ONLY used this recipe for salmon, because I love salmon so much; but I think that my comments would apply to any of the additional recommended fishes.)
Positive Note: If you see it getting "oh no! .... it's black!" on top, don't even THINK about throwing it out! There is something especially tasty about it when it has a thin layer of "burnt crispiness" on top, combined with a very tender inside.
WARNING:
Is it possible to overcook it? YES, very easily! The trick, always, to broiling salmon and probably any other meaty fish, is to be extremely sensitive to the almost-always varying thickness of even an individual steak. So, either cut each steak ahead of time in such a way that each piece looks uniformly thick, or you almost certainly will have to cut them during cooking, in order to remove the thinner pieces first, so that they do not overcook.
FINALLY:
The results are MUCH better with a thick salmon steak, such as the farm raised kind. Unfortunately, I have heard, these have no Omega-3 in them. The wild Alaskan salmon is apparently chock full of Omega-3's, but is not nearly as thick (when you buy a slab of it). But the recipe still works. You just have to be VERY careful not to overcook it and dry it out!
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