Broiled Salmon With Tomatoes And Capers Recipes

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Steps:

• In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
• Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.

Steps:

• Combine first 6 ingredients in medium bowl. Season with salt and pepper.
• Preheat broiler. Brush both sides of salmon with oil; season with salt and pepper. Broil without turning until just cooked through, about 4 minutes. Transfer salmon to plates. Spoon tomato mixture over. Garnish with lemon wedges.

Steps:

• Melt butter in heavy small saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.
• Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.

Steps:

• Place an oven rack 4 to 5 inches from broiler element. Place a second oven rack in lower third of oven. Turn on the broiler. Line inside of broiler pan with foil (for easier cleanup). Spray rack of broiler pan with cooking-oil spray. If necessary, rinse frozen salmon with warm tap water so you can remove any packaging. Pat fish dry with paper towels, and place it skin side down on the broiler rack.
• Brush top of fish lightly with soybean, safflower or peanut oil. Place under the broiler, 4 to 5 inches from heating element, and broil for 5 minutes. Meanwhile, in a 2-cup glass measure or small bowl, mix together the wine, olive oil, vinegar and capers. Set aside.
• When the salmon has broiled 5 minutes, remove it from oven, and turn it skin side up. Brush skin side lightly with oil. Continue to broil until the skin has browned, about 2 to 3 minutes. Turn off the broiler, and turn the fish back over to skin side down. Return the fish to the oven on the lower rack in the bottom third of the oven.
• Turn oven to the bake setting at 400 degrees, and bake until fish just flakes with a fork and is almost (but not quite) opaque throughout, 8 to 12 minutes, depending on thickness of fish. (Do not overcook. The fish will continue to cook when removed from the oven.).
• While fish bakes, cut tomatoes into 1/2-inch dice. Add tomatoes and their juices to wine mixture. Season with salt and pepper. Stir well and set aside. Remove fish from oven and let it stand 3 minutes. To serve, cut fish into four pieces, remove skin, and place on plates. Stir wine mixture and spoon some over each piece of fish.
• All ovens are a bit different, so watch your fish closely as it cooks. When in doubt, remove it from the oven and test it with a fork or knife tip. Stop cooking when the fish flakes easily and is not quite opaque (done) throughout, as it will continue to cook when removed from the oven.