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Broiled Salmon With Peppercorn Lime Rub

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“Who would believe something so simple would be sooo delicious! Serve with a Quinoa-vegetable salad. Delicious! Adapted from Cooking Light Magazine”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.
  3. Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in 2 tablespoons chopped fresh chives, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

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