Broiled Salmon With Peppercorn Lime Rub Recipes

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

Steps:

• Preheat broiler.
• Place salmon, skin sides down, on a coated broiler pan.
• Rub lime zest, salt, peper and garlic over the fish.
• Broil for 7 minutes, the fish flakes easily when tested with a fork.
• Serve with lime wedges, if desired.

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Steps:

• Preheat broiler.
• Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.
• Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in 2 tablespoons chopped fresh chives, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.