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Iraqi-Inspired Broiled Salmon with Tomatoes and Onion
This recipe was inspired by the Iraqi dish known as masgouf—fish grilled over an open fire and smothered with cooked onions and tomatoes. We cook salmon fillets under the broiler, so you don’t need to fire up the grill and the dish comes together easily even on weeknights. Sliced onion and cherry tomatoes are roasted at a high temperature to caramelize them and concentrate their sweet flavors. Curry-seasoned salmon then is nestled into the sauce and quickly broiled, so make sure your baking dish is broiler-safe.
4
Servings
35 minutes
Ingredients
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1
teaspoon curry powder
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 475°F with a rack in the upper-middle position. In a small bowl, stir together the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Season the salmon all over with the mixture; set aside.
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