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Broiled Salmon with Lemon and Olive Oil

★★★

  • 4 (6-ounce) salmon fillets
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground pepper
  • 1 teaspoon lemon rind okay mine was in a jar
  • 3 tablespoons lemon juice, divided and this was bottled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried rosemary and I had to crush this in my mortar ‘n’ pestle
  • Vegetable cooking spray
  • 2 cups hot cooked brown rice
  • 4 cups arugula

Sprinkle salmon fillets evenly with salt and pepper.

Place fillets, lemon rind, 1 tablespoon lemon juice, 1 tablespoon oil, and rosemary in a large zip-top plastic bag. Seal and turn to coat. Chill 30 minutes.

Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack coated with cooking spray in an aluminum foil-lined broiler pan.

Broil fish 5 ½ inches from heat 10 to 12 minutes or until fillets flake easily with a fork.

Arrange rice and arugula on a serving platter; top with fillets.

Whisk together remaining 2 tablespoons lemon juice and 1 tablespoon oil; drizzle evenly over fillets. Garnish, if desired.

Makes 6 servings

Source : Southern Living February 2004


This did not get a high rating, which is unusual for this family as we love salmon. Citrus with my fish, I know, I know, it’s the done thing, but it just does not please my palate. Add to that the strange taste of arugula and it just did not win any fans in this crowd. In the end, I pulled the arugula off and ate the salmon and rice without it, even recommending this forbidden path to my children. Rosemary is not one of our favorite herbs, it’s not the flavor, it’s the poky-ness. It’s always as if you are eating pine needles. Thyme is not far off on the poky-ness scale. Here lately, I’ve been crushing this pesky dried herbs in my mortar and pestle. Thank you to my mommy for getting that one anniversary. It does help to preserve your inner checks and gumline. On the plus side, it all looks very pretty on the plate for it’s photo, does it not?

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