Broiled Salmon With Citrus-Mint Relish 2.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jul 30, 2019

An easy relish makes just the right complement to the richness of the fish. The dish is good warm or cold.

Serve with mashed potatoes or sugar snap peas.

Click here to see step-by-step photos for this recipe.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 1/4 medium red onion
  • Handful fresh mint leaves (about 1/4 ounce)
  • 1 large grapefruit, preferably red (may substitute pomelo or sections from 2 large limes)
  • 1 large navel orange
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (may substitute piment d’espelette for a fruity, less-intense heat)
  • 1/4 teaspoon kosher salt, or more as needed
  • Two 6-ounce skin-on salmon fillets, preferably center-cut
  • Extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

Directions

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a quarter-baking sheet with aluminum foil.

Meanwhile, mince the red onion and mint leaves, transferring them to a medium bowl. Use a small serrated knife to cut off the bottom and tops of the grapefruit and orange, then cut away all peel and pith from the sides (cutting vertically from top to bottom). Holding the fruit in your hand, cut the segments from between each membrane; the idea is to leave behind all the membrane in one piece, and any white pith. Break up the sections with your fingers, letting them fall into a medium bowl. Then squeeze the membrane’s juices into the bowl, too.

Stir in the sugar and crushed red pepper flakes (to taste), to form a juicy relish. Taste, and add a pinch of salt, as needed. Let this relish sit while you cook the fish.

Pat the fillets dry with paper towels, especially their skin sides. Use up to a tablespoon of oil to grease both salmon fillets all over, then season them lightly with the salt and pepper. Place them on the baking sheet, skin sides up. Broil for 3 to 5 minutes, or to the desired degree of doneness. The fish should be opaque and just barely flaking under the tines of a fork, and the skin should be crisped.

Place a salmon fillet on each plate, skin sides up. Spoon generous amounts of the relish atop each one. Serve warm, or at room temperature.

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Recipe Source

Adapted from “The New American Heart Association Cookbook, Ninth Edition” (Harmony Books, 2019).

Tested by Bonnie S. Benwick.

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