Recipes

Broiled Salmon With Dilly Beans

Posted on January 11, 2019 by Marissa Tanji | 0 Comments

Broiled Salmon with Monkeypod Jam Dilly Beans

Ingredients:

1 Jar Monkeypod Jam Dilly Beans

Pinch of Salt & Pepper

1 Tablespoon (15g) Mayonnaise

1 Teaspoon Chopped Fresh Dill, divided

1 Pound (450g) Skinless Center-Cut Salmon Fillets, divided into 2 to 4 portions

 

Preparation:

Preheat broiler and set-top rack 4 to 6 inches from broiler element. (As with all broiling recipes and broiling steps in this recipe, watch carefully, as broilers vary greatly in their heat output.)

 Season salmon fillets with salt and pepper. Stir together mayonnaise and 1 teaspoon dill. Spread dill and mayo evenly on salmon fillets.

 Set salmon, mayonnaise side up, on top of dilly beans. In a large skillet, make sure it’s not touching the bottom of the pan, nor fully submerged in a dilly bean brine. Broil until mayonnaise is beginning to brown and salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes.

To serve, remove salmon with a spatula and set aside briefly. Place MPJ

Dilly Beans and a bit of the warm brine on each plate. Set salmon on top of Dilly Beans, mayonnaise side up.

Serve immediately.

Photograph: Vicky Wasik

Recipe Base: Serious Eats 

Posted in 2019, Dilly Beans, Salmon