Broiling is a cooking technique that is often reserved for crisping bread or last minute re-heating. However, it's a wonderful way to cook fish. Fleshy salmon fillets require little time under the broiler before they are flaky and succulent. Topped with a chunky, no-cook sauce, this salmon is simple and delicious. Be careful when broiling and pay attention to the fish, as burning can occur easily. To make this broiled salmon tonight, you'll need the recipe so
.Broiled Salmon with Olive Tomato Vinaigrette From Mealtime 1 can (2 1/4 ounces) sliced black olives, drained 1 can (3 ounces) green olives stuffed with pimentos, drained and sliced 1/4 cup canned tomato paste 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 1/4 cup lemon juice 1/4 cup water 3 pounds salmon fillet, with skin 2 teaspoons Italian seasoning Nonstick olive oil spray
- Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
- Heat broiler; position the oven rack so salmon will be 5 to 6 inches from heat.
- Season the flesh-side of the salmon with the seasoning, and spray liberally with oil. Spray the broiler pan lightly with olive oil, or use foil to minimize clean-up. Start the fish flesh-side down; broil until browned, about 5 minutes. Turn the fish over and broil until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take any where from 5 to 10 minutes more.
- Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; if the skin sticks to the broiler pan, it can be scraped off later. Spoon the olive sauce over the salmon and serve.