To learn more, read "Broiler Room" in our National Edition.
Chile-Garlic Broiled Salmon with Ginger Yogurt Sauce
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nonstick cooking spray
Four 6-ounce salmon fillets
1 tablespoon chile-garlic paste (sambal oelek)
1 tablespoon white miso paste
1 tablespoon plus 1 teaspoon maple syrup
¼ cup reduced-fat plain Greek yogurt
½ teaspoon chile-garlic sauce (sambal oelek)
½ teaspoon low-sodium soy sauce
½ teaspoon freshly grated ginger
1 scallion, thinly sliced on a bias
1. Cook the salmon: Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking spray. Place the salmon fillets on top. In a small bowl, whisk together the chile-garlic sauce, miso and maple syrup. Divide the mixture over the top of each salmon fillet, spreading it to coat the tops and sides easily.
2. Adjust the oven rack so it is 5 inches from the broiler element and heat the broiler to high. Broil the salmon until the tops of the fillets are browned and sizzling and the center of each fillet gives slightly to firm pressure, 8½ to 9 minutes. Remove from the oven and set aside to rest.
3. While the salmon cooks, make the sauce: In a small bowl, whisk together the yogurt, chile-garlic sauce, soy sauce and ginger.
4. Place 1 salmon fillet on each plate and serve with a dollop of the ginger yogurt sauce and sprinkled with scallions.