From My Carolina Kitchen
1 1/2 pounds boneless fresh salmon fillets, preferably with the skin left intact
2 to 3 teaspoons grape seed oil, or other neutral tasting oil
Kosher salt or sea salt & freshly ground black pepper
Lemon wedges or pats of unsalted butter, optional
Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with oil, season with salt & pepper, and allow the salmon to sit at room temperature for 10 to 20 minutes.
Preheat an electric broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes before serving.
If desired, dot with a pat of unsalted butter or squeeze a few drops of lemon juice on the top. These are not necessary if you are serving the salmon with a salsa.
Peachy Tomato Salsa
From My Carolina Kitchen – makes 4 servings
4 medium sized tomatoes, cut into small chunks
1 cup chopped European seedless cucumber
1 cup fresh corn kernels, blanched
½ cup chopped red onion
Sea salt and freshly ground black pepper
2 small peaches, peeled, seeded, and cut into small chunks
¼ cup fresh basil leaves, julienned
Vinaigrette:
1 tablespoon freshly squeezed lime or lemon juice
3 tablespoons extra-virgin olive oil
Several dashes of hot sauce such as Tabasco, optional
Place the tomatoes, cucumber, corn, and red onion in a bowl and gently toss with a rubber spatula. Season with salt and pepper. In a jar with a tight fitting lid, combine the vinaigrette ingredients together, shake well, and set aside.
Prepare the peaches and fresh basil and add to the tomato vegetable mixture just before serving. Toss very gently with a rubber spatula, add the vinaigrette. Again toss gently, then taste for seasonings and adjust accordingly. Serve at once.
Adapted from Pierre Franey, 60 Minute Gourmet – serves 4