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.
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)
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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
- 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)
- 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.
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