Herb Broiled Salmon Over Parmesan Grits Recipes

BROILED GARLIC-HERB SALMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
• Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
• Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.

HERB BROILED SALMON OVER PARMESAN GRITS

Steps:

• Preheat broiler.
• In a small sauce pan, combine 1/2 cup chicken broth with onion, salt and garlic.
• Bring to a boil; reduce heat and simmer 5 minutes (until onion is tender).
• Add remaining broth and bring to a boil.
• Gradually add grits, then cream, stirring with whisk until blended.
• Cover and reduce heat to simmer for about 10 minutes (or until done).
• Sauté mushrooms with olive oil in a nonstick skilled for about five minutes or until golden.
• Stir mushrooms and parmesan into grits.
• Set aside and keep warm.
• Sprinkle salmon fillets with salt, pepper and thyme.
• Place fillets skin-side down on broiler pan coated with cooking spray.
• Broil 10-15 minutes (depending on thickness of fillets and individual cooking prefs).
• Remove skin from fillets, discard skin.
• Serve immediately on top of the grits.

BROILED SALMON WITH A CRISPY PARMESAN TOPPING

Steps:

• Pour dressing over salmon in shallow dish. Refrigerate 20 min. to marinate.
• Heat broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan or in shallow baking pan. Broil, 6 inches from heat, 5 min. or until salmon flakes easily with fork. Meanwhile, steam green beans.
• Combine cracker crumbs and cheese; sprinkle over salmon. Broil 1 min. or until crumb topping is golden brown. Serve with beans.

BAKED SALMON WITH PARMESAN HERB CRUST

Steps:

• Preheat oven to 425º F. Line rimmed baking sheet with parchment paper which serves to keep the fish moist and make for easy cleanup.
• Wash the salmon filet and pat dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper.
• Bake salmon for 10 minutes. While it bakes, stir all remaining ingredients together in a small bowl.
• Remove salmon from oven and discard top piece of parchment paper. Top the salmon with herb and cheese mixture. Return to oven uncovered and bake until the internal temp registers 135º F. The Parmesan cheese should be melted and golden brown.
• Remove the fish and let it rest for 5 minutes before serving.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

BROILED SALMON AND ASPARAGUS WITH HERBS

Steps:

• In a medium serving bowl, toss together the herbs, scallions, red-pepper flakes, lemon juice and 2 tablespoons of olive oil, and season to taste with salt and pepper. Season with more lemon or oil as needed until the leaves look glossy. Set aside.
• Heat the broiler with a rack 6 inches from the heat source.
• In a small bowl, mix the soy sauce and mustard until smooth. Add the asparagus to a large sheet pan, toss with the remaining 1 tablespoon of oil, then season well with salt and pepper. Move the asparagus to the sides, and place the salmon skin side down in the center. Season the salmon with salt and pepper, brush the tops and sides with the soy mixture, then toss the asparagus in the rest of the soy mixture. (Use a paper towel to wipe off excess soy on the sheet pan, as it will smoke.)
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium rare, and 8 to 10 minutes for medium, depending on the strength of your broiler and the thickness of the salmon. (Reduce cooking time by 1 to 2 minutes for thinner fillets.) If it looks like it's browning too quickly or smoking excessively, move to a lower rack to finish cooking. Top the salmon and asparagus with the herb salad or serve on the side with a final round of pepper.