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A simple mixture of Greek yogurt, spices and citrus zest does double duty when it is slathered onto salmon fillets before broiling; the yogurt sticks the seasonings to the fish for maximum flavor impact while also helping with caramelization. A bit more of the yogurt mixture then is stirred with citrus juice to make a tangy, creamy sauce for drizzling onto the fillets just before serving. Baharat is a Middle Eastern spice blend; it’s sold in spice shops and many well-stocked supermarkets. If you can’t find it, simply use an equal amount of ground cumin or coriander, or ½ teaspoon of each. Complete the meal with a leafy salad and rice pilaf.
6-ounce salmon fillets, each about 1-inch thick
Kosher salt and ground black pepper
This is a bizarrely written recipe.
ALL the steps are in step 1-- except for "chopped fresh cilantro OR dill OR mint OR a combination." That's not even a sentence. Plus, those ingredients aren't in the ingredients list. What the heck?
This was very simple, fast, and tasty - used lemons instead of lime and the cumin/coriander combo. Would the same work for halibut fillets? Will try and report back.
Reporting back on using halibut fillets - worked fine. I think salmon is better (we happened to have three people but only 2 salmon and one halibut fillet) but worked fine substituting lemon for the lime.