Place oven rack 6-inches from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
Sticky, sweet, tart, and bursting with flavor. You're going to want a second helping of our delicious salmon recipe topped with a fresh lemon salsa.
Servings and Ingredients
|4 Meyer lemons, divided|
|2 tbsp. fresh Meyer lemon juice|
|½ shallot, thinly sliced|
|½ c. Gustare Vita olive oil|
|2 tbsp. fresh parsley, finely chopped|
|1 tbsp. fresh mint, finely chopped, plus additional mint for garnish|
|1 tbsp. fresh rosemary, finely chopped|
|½ tsp. Hy-Vee black pepper|
|¼ tsp. kosher salt|
|½ tsp. Culinary Tours lemongrass tamarind sauce|
|¼ c. Hy-Vee dark brown sugar, packed|
|6 clove(s) garlic, minced|
|4 (4-oz. to 6-oz.) Hy-Vee Fish Market skinless Atlantic salmon fillets, about 3/4-inch thick|
Things To Grab
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Aluminum foil
- Vegetable peeler
- Medium bowl
- Paper towels
- Small saucepan
- Silicone pastry brush
- Serving platter
For salsa, peel 2 lemons. Cut peel from 1 lemon into thin strips for garnish; set aside. Finely chop remaining lemon peel. Cut segments from both peeled lemons into a medium bowl. Stir in chopped lemon peel, lemon juice, shallot, olive oil, parsley, 1 tablespoon mint, rosemary, pepper, and salt; set aside.
For glaze, combine tamarind sauce, brown sugar, and garlic in a small saucepan. Cook over medium heat just until mixture begins to boil; remove from heat.
Pat salmon dry with paper towels. Place in prepared baking pan, tucking under thin edges of salmon, if necessary. Brush with glaze.
Broil salmon for 7 to 8 minutes or until salmon flakes easily with a fork (145 degrees) and sauce on salmon begins to caramelize.
To serve, slice remaining 2 lemons and arrange on serving platter. Place salmon on lemon slices and top with lemon salsa. Garnish with reserved lemon peel strips and additional fresh mint, if desired.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 60mg
- Sodium: 770mg
- Total Carbohydrates: 29g
- Protein: 24g