INGREDIENTS
Salmon
2 (6oz) boneless skinless salmon filets
Kosher salt and pepper to taste
2 Tbsp tomato paste
1 heaping Tbsp honey
1 heaping Tbsp chili crisp
Olive oil for drizzling
Cooked white rice
Salad
3 mini seedless cucumbers finely diced
10 castelvetrano olives diced
¼ of a small red onion thinly sliced and rinsed
¼ cup chopped fresh parsley
1 lemon zested and juiced
Olive oil to taste
Kosher salt and pepper to taste
INSTRUCTIONS
1.
Preheat
broiler. Line a baking sheet with a silpat, or greased foil.*
2.
Season
salmon all over with salt and pepper. In a small bowl, mix tomato paste, honey
and chili crisp until combined.
3.
Rub
paste mixture all over the salmon (both sides!). Drizzle salmon with a touch of
olive oil.
4.
Broil
salmon for 6-10 minutes, depending on thickness, desired doneness and strength
of broiler. Mine took 7 minutes for about medium doneness.
5.
While
salmon broils, add cucumbers, olives, onions, parsley, lemon zest and lemon
juice to a medium bowl. Toss with olive oil, salt (careful with the salt bc of
the olives!) and pepper to taste.
6.
Serve
salmon over rice with the salad on the side. Make sure to get some of the
dressing from the bottom of the salad and spoon that over everything too!
NOTES
*I used parchment paper to line my sheet tray, but I don’t
recommend it necessarily, just because it has potential to catch fire under the
broiler (even though this has never happened to me, it could, and I don’t want
to recommend it!)