Broiled salmon, basil chile oil, and quick-pickled summer vegetables
team up for a fast and fresh paleo dinner with tons of flavor.
As a recent salmon convert, I’m still a little bit surprised every time I bite into a piece of salmon and find that it’s totally delicious.
For so long the strange pink hue of salmon turned me off, but now I can’t get enough. My favorite way to prepare salmon is under the broiler, where it cooks in less than ten minutes flat. I love how the top of the fish gets nicely browned and even a little bit crispy (especially here, with the help of a sprinkling of maple sugar) while the inside remains perfectly tender. This caramelized salmon is inspired by a recipe from Lindsay of Pinch of Yum and it’s SO good.