Best Broiled Fish With Summer Salad Recipes

Broiled Fish with Summer Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

3 tablespoons olive oil, divided
4 lemon sole or flounder fillets (1 3/4 pounds total)
Salt and pepper
3 cloves garlic, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1 1/2 cups corn kernels (from 2 ears)
2 tablespoons lemon juice

Steps:

Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.

Nutrition Facts : Calories 316 g, Fat 10 g, Fiber 3 g, Protein 41 g, SaturatedFat 2 g

Broiled Salmon with Fennel Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce pieces center cut skinless wild salmon
1 teaspoon kosher salt
1 tablespoon olive oil
1 large fennel bulb, thinly sliced on a mandoline
1 medium watermelon radish, cut into matchsticks
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 tablespoons roughly chopped or torn fresh basil leaves

Steps:

For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top.
Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes.
For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat.
Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad.