You might have noticed two things about this post’s title: 1) I actually came right out and complimented a parent on dinner, and 2) I’ve started calling Papa “daddy.” We’re not really sure when that second thing happened, but let me tell you how the first one came about.
Papa and I had a busy day. We were ultimately chased from the pool by an approaching thunderstorm, and because we were going to beat Mama home from work, Papa decided he wanted dinner done pronto. Lucky for us, Mama had made tabbouleh yesterday–that’s a Middle Eastern salad made of bulgur and parsley (we’ll show you how to make it another time). All Papa had to do was pick a protein, and he decided on Alaskan salmon, which is currently in season.
Jude on food: Mama says it’s better to choose Pacific (or Alaskan) salmon, as it’s wild caught, versus Atlantic salmon, which is always farmed.
Due to the rain, Papa chose not to grill it and instead opted for the broiler. He lightly oiled the fish with olive oil, laid it on a sheet tray lined with aluminum foil (to minimize cleanup), sprinkled on some lemon pepper seasoning, then sent it into the oven for just under 10 minutes. Mama said the fish should just barely be firm to the touch (if you gave it a squeeze–but be careful! it’s hot!) and opaque nearly through to the center.
I ate all my tabbouleh while the salmon cooked, but I wasn’t too full to have 2 pieces of fish. It was really yummy, and I told Papa so. The lemon pepper cut through the richness of the salmon, and it had its own kick, which I like. The broiler added a bit of a crisp crust, as well. And you can’t get much faster than 10 minutes, now can you?
Easy Oven-Broiled* Salmon
1 pound salmon fillets (skin off), cut into 2″-wide portions
Olive oil (about a tablespoon)
Lemon pepper seasoning (about a teaspoon)
Preheat the broiler, setting the rack 6″ from the heat source. Lin a sheet tray with aluminum foil. Set the fish on the tray, brush lightly with olive oil. Sprinkle with the lemon pepper, or any other seasoning you prefer. Place under the broiler for 7-10 minutes. Check it at 7 by giving the fillet a gentle squeeze or flaking a tiny portion with a fork. It should feel firm (not mushy), flake easily, and be just cooked through (opaque).
*Note: Mama says you can just as easily cook this fish on the grill.
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