What’s Cooking: Broiled Salmon with Scallions and Sesame
What’s Cooking is a feature at LGBTSR highlighting readers’ favorite recipes.
Let’s start this new food feature off with one of my husband Frank Murray’s favorites. It’s simple and delicious, and among the meals he qualifies as “good enough for guests.”
Frank really started cooking in retirement, a good thing since I still work. It’s also proven to be a bit of a passion for him, and this is one of his best, easiest dishes, courtesy of Bon Appetit.
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2 garlic cloves, thinly sliced
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3 tablespoons fresh lime juice
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2 tablespoons soy sauce
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2 teaspoons honey
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1 tablespoon plus 2 teaspoons vegetable oil
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½ teaspoon sesame seeds, plus more for serving
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3 8-ounce skin-on center-cut salmon fillets
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Kosher salt
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1 bunch scallions
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1 Fresno chile, thinly sliced
RECIPE PREPARATION
Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.
Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. Sprinkle with more sesame seeds.
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