Broiled cilantro ginger salmon
Canada’s Food Guide recommends at least two servings of fatty fish per week. Do your taste buds a favour and try this take on salmon from Dietitians of Canada. Broiling the fish on one side only keeps it moist, delicious and full of flavor!
- Preparation time: 10 minutes
- Marinating time: 30 minutes
- Cooking time: 7 to 10 minutes
- Equipment: Rimmed baking sheet, greased
3 cloves garlic, roughly chopped
2 tbsp (25 mL) grated gingerroot
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped fresh cilantro
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) freshly ground black pepper
Grated zest of 2 limes
6 salmon fillets.
- Using a mortar and pestle (or a food processor, or a bowl and a spoon), crush garlic, ginger and salt to form a paste. Stir in cilantro, olive oil, pepper and lime zest.
- Place salmon on a plate and coat top evenly with paste. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Preheat broiler, with rack set 4 inches (10 cm) from the top.
- Transfer salmon to prepared baking sheet and broil for 7 to 10 minutes or until salmon is opaque and flakes easily with a fork.
Very High in thiamine, niacin, vitamin B6, vitamin B12, pantothenic acid
High in folacin, magnesium
Source of vitamin C, riboflavin, zinc
This can also be cooked on a barbecue with two or more burners. Preheat one side to medium, place salmon on the other side and close the lid. This indirect cooking method is great for delicate proteins like fish. There will be enough heat to cook the salmon without burning it or drying it out.
Planned Extras: Extra salmon is great served cold with a salad
Source: Simply Great Food. Dietitians of Canada. Volume 1, Issue 3. 2007. Published by Robert Rose Inc