Broiled Salmon with Chile, Orange and Mint
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat — feel free to add more if you like — while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
Ingredients
- 4tablespoons unsalted butter
- 1/2teaspoon red-pepper flakes
- 1 1/2teaspoons orange zest
- 3tablespoons finely chopped mint
- Kosher salt and black pepper
- 4(5- to 6-ounce) salmon fillets
- Flaky salt, for serving (optional)
Directions
Turn on the broiler and position the oven rack to sit about 6 inches below it.
In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 32 gramsCalories: 430Saturated Fat: 12 gramsUnsaturated Fat: 16 gramsSodium: 409 milligramsSugar: 0 gramsFiber: 1 gramCarbohydrate: 1 gramProtein: 32 grams
Source: https://cooking.nytimes.com/recipes/1019402-broiled-salmon-with-chile-orange-and-mint