For an easy weeknight meal, use the broiler instead of the grill for this salmon dish

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For an easy weeknight meal, use the broiler instead of the grill for this salmon dish
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Grilling is a great method for quickly cooking fish while imparting lots of flavor, but the weather isn’t always on your side.

So instead of battling the elements, take your salmon indoors and use the broiler to replicate the flavors you get from cooking over fire. This recipe was inspired by the Iraqi dish known as masgouf — fish grilled, then smothered with cooked onions and tomatoes. In our book “Cook What You Have,” which draws on pantry staples to assemble easy weeknight meals, we broil this curried salmon recipe instead of grilling.

The fish gets nestled into the tomato mixture, with a bit spooned over each filet, and it all is broiled until the tomatoes are jammy and caramelized, and the fish flakes easily. Finish with a simple lemony parsley salad and some toasted, roughly chopped pine nuts to balance the sweet, concentrated flavors with a little texture and freshness.

In a broiler-safe 9-by-13-inch baking dish, stir together the onion, tomatoes, 2 tablespoons oil and ¼ teaspoon each salt and pepper. Distribute in an even layer and roast until the tomatoes are beginning to burst, about 15 minutes.

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timescolonist /  🏆 15. in CA

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