From My Carolina Kitchen
4 (6 ounce) wild caught salmon filets (about an inch thick)
1 tablespoon grape seed oil, or other neutral oil, such as canola
2 teaspoons ground cumin
1½ teaspoons sweet Spanish smoked paprika
Kosher salt and freshly ground black pepper
Tropical pineapple and tomatillo sauce (recipe below)
Lemon wedges for garnish
Preheat the oven to broil. Arrange the pieces of fish in one layer, skin side down, on an unheated broiler tray or large sheet pan lined with heavy duty foil for easier clean-up. Smear the fish with the canola and season with cumin, smoked paprika, and salt and pepper. Place the fish under the broiler about three inches from the source of heat. Broil about six minutes or just until the pieces are cooked through. It’s not necessary to turn the fish. If the fish begins to brown too much, turn the oven to 400 degrees F and bake for a few minutes until they achieve your desired doneness. Remember not to overcook it because if you do, it becomes dry. Serve with tropical salsa and a wedge of fresh lemon. Serves 4.
Tropical pineapple and tomatillo salsa
It may sound strange to use salt and pepper on fruit, but don’t omit this step. It helps bring out the flavor of the fruit.
1/3 cup chopped tomatillos (2 medium), see instructions below
1/3 cup chopped fresh pineapple
1/3 cup finely chopped red onion
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Kosher or sea salt and freshly ground black pepper to taste
Remove the papery skin from the tomatillos, wash them well and pat them dry before chopping. Combine all of the ingredients in a small bowl. Serve with broiled salmon. Yield 4 servings. This salsa would also be excellent with grilled chicken or pork.
Adapted from Cooking Light 5 Ingredients 15 Minutes