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 Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 18.5g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 6.7g
  • Protein: 34.1g
  • Carbohydrate: 2.2g
  • Fiber: 0.6g
  • Cholesterol: 100mg
  • Iron: 0.8mg
  • Sodium: 336mg
  • Calcium: 28mg

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. 1. Preheat broiler.
  2. 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.
  3. 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.
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