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. It replicates the flavors you get from cooking over fire.
Grilling is a great method for quickly cooking fish while imparting lots of flavor, but the weather isn’t always on your side.
To build layers of flavor, we season the salmon with a mixture of curry powder, salt and pepper, then set it aside while the vegetables are prepared. Sliced onions and cherry tomatoes are roasted until the tomatoes begin to burst, then are tossed with a mixture of tomato paste, coriander and lemon juice.
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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