Singles Serving: Toaster Oven Salmon

The toaster oven is the perfect vehicle for cooking salmon. The proximity to the cooking element ensures a crispy top, while the close confines of the toaster keep the fish succulently moist.

I purposely don't use oil or cooking spray beneath the fish, since skipping that step causes the unwanted (by me, anyway) fish skin to stick to the foil for easy disposal. If you dig on fish skin, by all means grease the foil first!

I use a modified marinade recipe (below) from the Weber Grills Web site, but even just a quick brush of olive oil and a sprinkle of salt and pepper makes a perfect fish, every time.

Marinade (enough for two 6 oz. portions)
2T extra virgin olive oil
2T soy sauce
2T Dijon mustard
1T brown sugar
splash balsamic vinegar

Whisk all ingredients together in a small bowl. Set aside.

2 salmon fillets (approximately 6 oz. each)

Preheat toaster oven to broil, with rack positioned to lowest position in oven.

Cover toaster oven tray with aluminum foil. Place fillets, skin side down, on covered tray.

Brush or spoon marinade on top of fillets. Don't use so much marinade that it runs down the sides, as the sugar will burn on the tray and will create a lot of smoke.

Broil for 5-8 minutes, depending on thickness of fillet.

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