Today’s dish was inspired by my friend Eli, whose “famous” chicken wings were a star attraction at a recent party. Eli coats his chicken with a dry rub, then bakes it quickly in a hot oven. Unfortunately the recipe he uses (from Young & Hungry by Dave Lieberman) contains salt, but the concept itself inspired me. This recipe features salmon rather than chicken, but both are prepared in a similar manner. The fillets are coated with a mixture of dry seasonings, then broiled, and the results are stupendous. The rub adds an extra jolt of flavor to an already tasty fish, and the broiling process renders the flesh crisp outside and juicy within. Yum-yum-YUM.
SODIUM CONTENT: 69.3 mg per serving
1/2 T. olive oil
1 t. dried marjoram
1/2 t. dried savory
1/2 t. ground white pepper
1/4 t. dried thyme
1/4 t. ground rosemary
1/4 t. garlic powder
4 boneless, skinless salmon fillets (about 1-1.5 lbs.)
Preheat broiler and move rack to the top-most position in the oven. Brush the bottom of a 9 x 13-inch casserole pan with the olive oil and set aside.
Measure the seasonings into a small bowl and mix well to combine. Place a salmon fillet on a plate and sprinkle a quarter of the seasoning mixture over top. Using your fingers, gently press and rub the mixture into both sides of the fish, turning it over and pressing the fillet down on the plate as necessary to pick up all of the mix. Place the fillet in the prepared pan, then repeat the process with the remaining fillets and seasoning mix. Once all of the fillets have been coated, place the pan on the top rack in the oven and broil 5 minutes. Remove pan from oven, gently flip the fillets, then return to the oven and broil another 3-4 minutes. Remove pan from the oven and serve immediately.