Broiled Salmon with Citrus Yogurt Sauce
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Broiled Salmon with Citrus Yogurt Sauce
| Thu, 06-09-2005 - 9:49am |
BROILED SALMON WITH CITRUS YOGURT SAUCE
For salmon
1 (3-lb) piece salmon fillet with skin (1 inch thick at thickest part; preferably center cut)
3/8 teaspoon salt
1/4 teaspoon black pepper
For sauce
1 cup non-fat plain yogurt (See Cook's notes below)*
2 tablespoons extra-virgin olive oil
2 tablespoons water
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/2 teaspoon finely grated fresh orange zest
1 teaspoon fresh orange juice (omit in phase 1)
3/4 teaspoon salt
1/4 to 1/2 teaspoon mild honey (to taste) (omit in phase 1)
Special equipment: pliers (preferably needlenose)
Accompaniment: lime wedges
Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
While salmon broils, whisk together all sauce ingredients in a bowl until combined.
Serve salmon with sauce.
Cooks' notes:
• Drain non-fat plain yogurt in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.
Makes 4 to 6 servings.
Gourmet


