Tuesday, January 3, 2012

Broiled Salmon with Brown Sugar,Thyme

Salmon.  If you say you don't like it, perhaps you need a new recipe.  I've got a few here.  The house version is a tasty brown-sugar mustard glaze, but I wanted a different flavor profile this time.  Add in a little heat from the paprika and cayenne but keep the sweetness going of the sugar.  This is so quick, you might spend more time hitting the drive-thru than making this.  Especially if you're this guy.  Whoops!  

Almost every one of my salmon posts mentions the health benefits of human consumption.  Also not surprising I posted an eerily similar recipe almost to the day at the onset of 2011. Speaking of last year, did you not get a good cookbook for Kwanza? This site lists it's favorites, so does Bon Appetit, PBS, and one of my fav mags.  I was fortunate enough to receive what I consider the newest bible- The Cook's Illustrated Cookbook.  Those people are intense, and I like that. 

There are many ways to cook salmon- grill, poach, pan-sear, roast, broil.  When broiling, a new technique I've employed is preheating the skilly to crisp the skin- cause I'm a skin eater.  That's your option. 

Broiled Salmon with Brown Sugar, Thyme
2 servings

2 six oz portions of salmon steaks or fillets, about 1" thick
1/3 C brown sugar, light or dark
1/4 ts freshly cracked black pepper
1/2 ts kosher salt
1 ts dried thyme
1/2 ts smoked paprika, hot or sweet
1/8 ts garlic powder
1/8 ts cayenne pepper

Fire up the oven to four thousand divided by 10.  Toss a 10 or 12" non-stick medium skillet in there to preheat as well.  When the oven is up to temp, take out the skillet with your ove glove and turn on the broiler to high, adjust your rack so your salmon will be about 3" from the heat, which means the rack is about 4" down. 

Your protein is at room temp and the skillet is preheated.  Add all seasonings to a small bowl and mix well.  Gently press onto the flesh side of the salmon, rubbing the mixture on all sides.  Shake off any excess.  Carefully lift and place the fish into the hot skillet and place under the broiler, with the thickest part in the hottest section.  Here's the experts on how to find that out. 

Cook for about 8 minutes, until the flesh is firm and internal temp at the thickest part reads 125F.  Enjoy with your side(s) of choice, plated you will see a lemon risotto with plenty of good parmigiano-reggiano grated in.  The undisputed king of all cheeses, as the orange-clogged slightly trimmer Iron Chef likes to say.    

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