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     Title: Broiled Salmon With Chile, Orange & Mint
Categories: Five, Seafood, Citrus, Herbs, Chilies
     Yield: 4 Servings

     4 tb Unsalted butter
   1/2 ts Red-pepper flakes
 1 1/2 ts Orange zest
     3 tb Mint; finely chopped
          Salt & black pepper
     4    Salmon fillets (6 oz ea)
          Flaky salt; to serve
          - (optional)

 Turn on the broiler and position the oven rack to sit about 6"
 below it.

 In a small saucepan, melt butter over medium-low heat. Add
 red-pepper flakes, and cook for about 1 minute. Remove butter from
 heat, and stir in orange zest and 2 tb mint. Set aside.

 Season salmon well with salt and pepper and place skin-side down on
 a rimmed baking sheet lined with foil. Spoon butter mixture evenly
 over the top of each fillet.

 Broil salmon for 4 to 6 minutes until the skin becomes opaque and
 the fish appears flaky. It should be medium-rare in the thickest
 part of the fillet. If you prefer your salmon a bit more cooked,
 leave it in for another minute or so, moving it to a lower rack if
 the tops get too dark. Serve, and scatter with remaining mint.
 Season with flaky salt, if desired.

 Recipe by Colu Henry

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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