Perfectly Broiled Salmon with Scallion Salsa

Yield: 4 servings (recipe scales easily)

Humble alliums pair with two pantry staples for a tangy, crisp salsa that adds something special to perfectly broiled salmon. Also be sure to enjoy the salmon on its own or with other sauces and salsas, and when needing a protein topper for salads and bowls. The easy method delivers a golden crust and tender interior – in 5 minutes!

For the salsa: Place the onions and scallions in a bowl of ice water for 15 minutes, give or take 5 minutes is fine. Drain well. I like to pat with a clean dish towel or paper towel to get rid of the excess moisture. Stir in the honey, vinegar, ½ teaspoon salt, and freshly ground pepper to taste. Mix well and refrigerate until ready to serve.

For the salmon: Adjust the top rack of the oven so it is 6 inches from the element, and preheat the broiler (use high if you have a choice). Cover a baking sheet with foil. (Helpful hints: If the skin is still on the salmon and you prefer not to eat it, do not put any oil or cooking spray on the foil. When finished cooking, the skin will stick to the foil and you can scoop the fish right off with a spatula. If you wish to eat the skin, spray the foil. Do not use parchment as it will burn.)

Place the fillets on the foil, and brush with olive oil to lightly coat. Sprinkle tops and sides with sea salt and pepper, and then broil for 5-6 is using farmed Atlantic salmon and 4-5 if using leaner wild salmon like Sockeye or Coho. Time will vary slightly depending on thickness of fillet and how well done you prefer your salmon. Don’t hesitate to cut into a fillet and take a peek. Remember that the fish will continue to cook after being removed from the oven. Helpful hint: If the fillets are getting too dark on top (this could happen if your rack is closer than 6 inches to the element) but are not cooked to your liking, move the baking sheet down a rack and check after another minute or two.

Serve with Smashed Green Peas, if desired.