Exactly what I need when I'm way too exhausted to put much more thought than that into it.
Though I'm usually satisfied with a quick sear on a hot skillet, this weekend I decided to experiment with something a little bit more exciting (although still ridiculously simple).
The inspiration came from one of my favorite recipes on this blog (Yes. I inspired myself.): this chipotle roasted eggplant, which only calls for three ingredients and is equally good both hot and cold.
It's one of the easiest things to make, but is always a guaranteed crowd pleaser. Every single time I make it, people beg for the recipe and I have to confess how embarrassingly easy its.
The secret? A two-ingredient marinade made with olive oil and Chipotle Tabasco.
Usually I keep a back-up in the pantry, too.
What's great about this sauce is that it's the perfect blend of spicy, smokey, and savory. Mixed with a little olive oil and brushed onto salmon fillets, it's a ridiculous simple way to add maximum flavor with minimal effort.
A quick broil and dinner is ready. I served mine on top of a bed of arugula dressed simply with fresh lime juice, olive oil, and salt, and once again had to fess up to doing practically nothing to make it so delicious.
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Broiled Chipotle Salmon
4 6oz to 8oz salmon fillets, rinsed in cold tap water and patted very dry
3 tablespoons extra virgin olive oil
3 tablespoons Chipotle Tabasco sauce (or substitute pureed chipotles in adobo sauce).
Kosher salt and black pepper
Fresh limes cut into wedges
Line a baking sheet with parchment paper and arrange the salmon fillets skin-side down 2 inches apart. Whisk together the olive oil and Chipotle Tabasco sauce, and brush generously over the tops of the salmon. Season with kosher salt and black pepper. Broil 4 inches from flame for about 10 minutes, or until the salmon is cooked to desired doneness.
Serve with fresh lime wedges.