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Page Revisions

« Spicy Asparagus Green Bean Salad | Main | Artichoke Dipping Sauce »
Wednesday
Aug042010

Broiled Summer Salmon

By Jessica Cameron      Aug 4, 2010

  • 2 – 4 oz Salmon Fillets
  • 1 Lemon
  • 4 tblsp of jarred capers (saving the caper liquid in the jar)
  • Salt & Pepper
  • 2 cups of cherry tomatoes
  • Fresh Basil (optional)
  • 2 lbs of asparagus spears
  • Olive Oil 

     Turn your oven broiler on.

     Oil the top of your salmon fillets (fish skin side down), season lightly with salt (as the capers will add a salty component), and a bit more generously with black pepper.   In a 9 x 9 Pyrex baking dish coat the bottom of the dish with olive oil.  Distribute 2 tablespoons of capers around the bottom of the dish.  Lay the salmon fillets skin side down on top of the capers.  Very thinly slice half the lemon and lay over the top of the salmon fillets until they're entirely covered.  Squeeze the other half of the lemon over the salmon fillets until all the juice has been released.   Take another tablespoon or so (more if you really like them!) of capers and drop a few over each fillet.  Take 1-1 ½ tablespoons of the caper liquid and sprinkle over the fillets as well. Surround the fillets with the cherry tomatoes. Sprinkle the tomatoes with olive oil and salt/pepper. 

     Set your oven rack about 10 inches down from the broiler, place the baking dish under the broiler for 10-12 minutes, checking to make sure it doesn’t burn but cooks through and the lemon and tomatoes get a slight char.  The tomatoes will start to burst, releasing their seeds and juice to mix with the olive oil, lemon juice, and caper liquid in the bottom of the dish.  When you see the slight char present itself, turn the broiler off entirely, cover your baking dish with aluminum foil, and let the baking dish sit in the warm over another 10 minutes to let the tomatoes further break down.

     In the interim, trim your asparagus to get rid of the woody bottom tips, and steam for approximately 6-8 minutes on your stove top.

     When you are ready to serve, place half the asparagus on the plate.  Perpendicular to the direction of the asparagus lay your salmon fillet over the asparagus.  Take a spoon and scoop the tomato/olive oil/lemon broth and pour over the asparagus/salmon.  It will form a light, tasty, slightly salty, citrus sauce of sorts to be enjoyed with the vegetables and the salmon. 

     I also suggest serving this with a nice crusty bread to soak up any remaining broth. It’s that good!

     You can also lay some basil leaves under the lemon slices to add additional summer flavors.

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Reader Comments (1)

This sounds fantastic! I love the creative use of the broiler to prepare the salmon!

August 9, 2010 | Unregistered CommenterAlea

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