Broiled Salmon with Peppercorn-Lime Rub

Photo: Randy Mayor; Stylist: Rose Nguyen
Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal.

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 318
Fat 18.5 g
Satfat 3.7 g
Monofat 6.6 g
Polyfat 6.7 g
Protein 34.1 g
Carbohydrate 2.2 g
Fiber 0.6 g
Cholesterol 100 mg
Iron 0.8 mg
Sodium 336 mg
Calcium 28 mg

Ingredients

4 (6-ounce) salmon fillets (about 3/4 inch thick)
Cooking spray
2 teaspoons grated lime rind
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 garlic clove, minced
Lime wedges (optional)

Preparation

1. Preheat broiler.

2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.

Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in 2 tablespoons chopped fresh chives, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Note:

Jackie Mills, MS, RD,

May 2009