Peso salmon (easy skin peel) with broiled asparagus

Peso salmon (easy skin peel) with broiled asparagus

MayumiW

Broiled salmon with pesto sauce added at the end. Starts with flesh side first, turn to burn the skin, peel off the skin, turn again and add a pesto sauce to finish. If you do not have or like pesto, can substitute with a mix of olive oil + lemon + chopped basils + salt/pepper.

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Prep Time 25

Cook Time 10

Course Main Course

Cuisine American, Mediterranean

Servings people

Calories 383 kcal

Equipment

Broiler/oven
Sheet pan and baking rack

Ingredients

1 side fillet sockeye salmon can be an entire fillet side of four individual fillet portions
2 tbsp lemon juice from 1/2 of a large lemon + wedges for serving
1 tsp each salt, pepper, paprika, turmeric, ginger powder any favorite combination of herbs you use for fish
6 clove garlic pressed through a garlic presser or minced
2 tbsp pesto sauce Add more if you like more salt and oil
16 oz green asparagus about a bunch
2 tsp olive oil can be avocado oil
2 tsp soy sauce can be 1/4 teaspoon of salt
2 tsp balsamic vinegar reduction If using a regular balsamic vinegar, add 1/2 teaspoon of brown sugar or maple syrup
2 tsp oregano or your favorite herb with vegetables, like Herbs de Provence
1 tsp paprika

Instructions

(Optional) about an hour before start prepping, to remove fine sands trapped in tips of spears, wash asparagus carefully and thoroughly and soak upside down in a lukewarm salt water about an hour and shake them occasionally.
Snap of the rough ends of each asparagus spear, usually about 2 inches (you'll feel it when you start bending), pat dry well, and place on a tray in a single layer. Season with soy, balsamic vinegar, oregano, pressed garlic and paprika.
Pat dry salmon on both sides and season with salt and spices you like, including red pepper flakes or paprika, turmeric, and ginger (powder or grated).
Turn on the broiler at high, and let it warm up for about 10 minutes
In the meantime, cover a sheet pan large enough to hold the salmon piece(s) with aluminum foil and place a lightly greased rack.
Place the salmon flesh side up on the top half of the rack (to leave room for asparagus later) and spread the lemon juice and pressed (or powder) garlic evenly on the surface.
Broil the flesh side first for 4-5 minutes depending on the thickness of salmon.
Add seasoned asparagus to the rack.
Turn the salmon to face the skin side up and broil for about 3 minutes, until about 1/2 of the skin burns.
Once the skin is charred, it should be easy to peel it off starting from one corner to the other end.
Turn the salmon with flesh side up, spread 2 table spoon of pesto sauce sparingly and evenly on the salmon. It will be about 2 teaspoons of pesto per person. Broil additional 1-2 minutes until pesto starts sizzling a little.

Notes

For a home-made basic pesto (this yields about 2 cups), combine 4 cups of fresh basil leaves, 1/4-cup of pine nuts or walnuts, and 4-5 cloves of garlic in a food processor. Pulse about 8 times or so until the basil of finely chopped. Add about 1/3-cup of grated Parmesan cheese (can be Romano). Let the food processor run and slowly drizzle in 1/2-cup of olive oil. Once it's smooth and creamy add a dash of red pepper flakes and a pinch of salt. Taste and add more salt & pepper as you wish.

Nutrition

Serving: 1170Calories: 383kcalCarbohydrates: 8gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 3gCholesterol: 106mgSodium: 316mgPotassium: 279mgFiber: 3gSugar: 3gVitamin A: 1066IUVitamin C: 13mgCalcium: 96mgIron: 3mg

Keyword Broiled, Omega 3

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