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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Broiled Salmon With Chile, Orange and Mint Butter Recipe

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This recipe for Broiled Salmon With Chile, Orange and Mint Butter is from Fred's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
EDIENTS
4 tablespoons unsalted butter
½ teaspoon red-pepper flakes
1 ½ teaspoons orange zest
3 tablespoons finely chopped mint
Kosher salt and black pepper
Several garlic cloves crushed
4 (5- to 6-ounce) salmon fillets
Flaky salt, for serving (optional)
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Directions:
Directions:
PREPARATION
Turn on the broiler and position the oven rack to sit about 6 inches below it.
In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, garlic, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
Broil salmon for 10 to 16 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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