Broilers vary in heat output, so cooking times vary dramatically. When you are broiling, it is best not to walk away from the oven. Keep a close watch on your food, and start checking after a few minutes. Serve basmati rice for a complete meal.
Ingredients:
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon grated lemon zest
1 tablespoon olive oil
4 salmon fillets, each about 6 ounces
1 large cucumber, peeled, halved lengthwise, seeded, and sliced diagonally into 1/4-inch pieces
6-8 radishes, washed, trimmed, and cut into thin half-moon slices
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lemon juice
Directions:
Adjust oven rack so that it sits about 4 inches from heating element. Preheat broiler. Combine ginger, 2 cloves garlic, coriander, lemon zest, and olive oil in a small bowl. Arrange salmon fillets on baking sheet. Season with salt and pepper and spread mixture onto the top of salmon fillets. Set aside while preparing the salad.
In a medium bowl, combine the cucumber, radishes, yogurt, cilantro, 1 clove garlic, 1 tablespoon lemon juice, and season to taste with salt and pepper.
Broil salmon until ginger crust turns golden and slightly crispy and a peek inside of fish with a paring knife shows that they are just cooked through, 6 to 8 minutes. Transfer salmon to serving platter or individual plates and serve with cucumber-radish salad. Serves 4.