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Simple Broiled Salmon
Served with steamed vegetables
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 1 lb. Brussels sprouts
- 4 medium Yukon Gold potatoes
- 4 carrots
- 1 small head cauliflower
- 2 bunches fresh rosemary or thyme
- 1-1/2 -2 lbs. salmon filets (wild-caught if possible)
- 1 loaf of great, crusty bread
Shopping List
- Black pepper
- Extra-virgin olive oil
- Garlic
- Sea salt
Pantry Items
- Aluminum foil
- Bread knife
- Chef’s knife
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Sheet pan
- Spatula
- Steamer
- Vegetable Peeler
- Wooden spoons
Tools
- Wine: A delicious white Côtes du Rhône
- Dessert: Chocolate Cake
Suggestions
- When you walk in the door
- Rinse the fish, check it for bones (remove any you find), cut it into 4 portions and refrigerate
- Preheat the boiler and adjust the rack
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Fill the bottom of a steamer with 3 cups water, set the steamer in the pan and place over medium heat
- Open the wine and refrigerate
- Prep
- Line the sheet pan with aluminum foil and lay a thick bed of the herbs on the prepared sheet pan for cooking the fish.
- Trim the Brussels sprouts and cut them in half.
- Peel and cut the potatoes into large, bite-size pieces.
- Trim, peel, and cut the carrots into 1-inch lozenge shapes.
- Separate the florets from the cauliflower into large bite-size pieces.
- Peel and mince 1 large or 2 small garlic cloves.
- Start Cooking
- Put the carrots and the potatoes in the steamer, cover, and steam them for 7 minutes.
- Set the table now, this one’s fast!
- Add the Brussels sprouts to the steamer and steam for about 5 minutes.
- Put 3 tbsps. olive oil in a serving bowl for the veggies. Add the garlic to the olive oil and stir.
- Add the cauliflower to the steamer and steam until it’s tender, about 7 minutes.
- Lay the fish on top of the herbs and put the fillets under the broiler for 7-8 minutes until the fish is opaque.
- Check the veggies. If they’re all tender, tip them into the olive oil and toss them gently. Season with salt and pepper and toss again.
- Check the fish. Slip a spatula under one of the fillets and lift it slightly. If the fillet separates into flakes, the fish is cooked. Otherwise it needs another minute or two.
- Slice the bread and take it to the table with the veggies and wine.
- When the fish is done, remove it from the herbs, put it on a platter, drizzle the fillets with olive oil and season with salt and pepper.
- Garnish the platter with fresh herbs and take it to the table.
