Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal.
4 (6-ounce) salmon fillets (about 3/4 inch thick)
2 teaspoons grated lime rind
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 garlic clove, minced
Lime wedges (optional)
How to Make It
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.
This was really good! I brushed a tablespoon of olive oil over the four salmon steaks, and I doubled the spice rub. The suggested quinoa salad is really good too! I used dried chives this time in the quinoa salad but will probably use fresh chives next time. I will definitely make this again.
Good taste and not complicated at all. Definitely use 2T of grated lime rind (about 2 small limes). I only had one and I couldn't taste the lime. Even 2T may not be enough as I couldn't get the rub to spread on all of the salmon filets. I served this with salad and rice pilaf.
Incredibly easy & superfast. The lime/garlic/peppercorn was perfect on the salmon. Made the recommended hot salad before the fish went under the broiler, subbing basmati for the quinoa. Served with wilted spinach. Excellent meal.
Followed the recipe as directed and it came out wonderful! It is full of flavor and will become a summertime favorite for our family. It is also incredibly easy to make. Served this dish with a brown rice pilaf and broccoli.
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