JeanMarie Brownson: Smoked salmon in a cozy chowder is perfect on cool, rainy days
5. Serve garnished with fresh dill. Pass the hot sauce.
Broiled Salmon
Makes 4 servings
1 pound center cut fresh or thawed salmon fillet
Extra-virgin olive oil
Coarse (kosher) salt
Freshly ground black pepper
1. Position broiler rack so salmon will be 6 inches from heat source. Heat broiler.
2. Place salmon on a broiler pan or on a baking sheet. Coat all sides with olive oil and sprinkle with salt and pepper. Position salmon so it is skin side down.
3. Broil, 6 inches from heat source, rotating pan once or twice, until fish nearly flakes easily at the thickest portion, about 8 minutes. Serve hot or at room temperature. Refrigerate leftovers for a couple of days.
(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)
©2023 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
