Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT