This dish is a family favorite. We like it because it’s one of the easiest ways to cook salmon. Just mix lemon juice, olive oil, salt and pepper, and that’s it. Initially we would bake the salmon fillets at 375 degrees F. for 15-20 minutes. Later on I discovered that the salmon could also be broiled, an even quicker method of preparation—and that’s how we’re serving it today. Back on the block, we would serve the fillets over white steamed rice, or yellow rice. This time around we’re pairing it with farro, that ancient whole-grain popular in Italy. But, whatever side dish you prefer, you won’t be disappointed with the piquant delicious nature of these fish fillets.
Note that, in our family, we always referred to pepper, ground or otherwise as pimiento. If you check a Spanish dictionary, it is noted as pimienta. In other words. a feminine pronoun. For linguistic purists, my apologies, but I’ll stick with the family designation. To us, pepper was pimiento, and what can I say? Just enjoy the dish.
SALMÓN CON LIMÓN Y PIMIENTO
4 salmon fillets with skin (about 6-8 ounces each)
6 tablespoons olive oil
4 tablespoons lemon juice
½ teaspoon fresh ground black pepper
½ teaspoon salt
1 red onion, peeled and thinly sliced
fresh chopped rosemary or tarragon for garnish
- Preheat broiler.
- Rinse fillets under cold running water and pat dry with paper towels.
- Mix oil, lemon juice, pepper and salt in a bowl with a fork until blended.
- Place salmon fillets in a greased broiler pan (we prefer cast-iron), 6 inches from heat source, skin side down. Drizzle half of the juice mixture over the salmon and place in the broiler for 5 minutes.
- Remove from broiler and drizzle remaining oil mixture over the fish and top with slices of red onion.
- Place salmon back in broiler. Turn off the broiler and let salmon stand for 5 minutes or until the edges of the fish turn golden brown and flake with a fork. Garnish with rosemary or tarragon and serve.
Yield: 4 servings.