Fabulous Five Minute Tray Broil Salmon With Peaches And Apricots

We have an abundance of wonderful summer fruit now and I particularly like the idea of grilled fruit with salmon. So, I thought why not do the whole shebang in one go on a baking tray? Easy peasy, bursting with flavor and oh so delicious?

Now you might say, what?! five minutes? ridiculous! Nay nay I say, not ridiculous. Oh okay, maybe six minutes, but longer than that and you’ve overcooked the salmon (and remember, I LOATHE the raw in the middle kind of salmon) and burnt the fruit.

This is all done under the broiler, no firing up the grill for this, so it’s fast and easy. Even the ingredients are fast and easy.

So first, skin your salmon. If you have a fish guy to do it, great, but I do it myself by using a frozen big fillet and let it defrost a tiny bit and you can literally rip the skin right off (and it’s kinda fun to do as well). Then, cut the skinned salmon into chunks like so:

It might not look so pretty since it’s still frozen for the most part but no worries. So set the salmon aside to finish defrosting and get to work on the fruit.

Take about 5-6 apricots and two nice sized peaches (of course you can play with whichever fruit you prefer) and yippee! no need to peel ’em just wash and pat dry. Then, halve the apricots and remove the pits and quarter the peaches and remove pits. At this point, the fish is nearly defrosted, so preheat your broiler to 450 (for those with broilers without temperatures noted, it’s the highest broil).

Next take a bowl big enough to hold both the fruit and the salmon and put the sauce ingredients in it

Add the chopped, sauteed onion and stir it up. You can decide if you prefer less spicy and add more (no sugar) naturally sweetened apricot jam and decrease sweet chili sauce proportionately. The other item is soy sauce.

Already looks good, no? Then add the salmon and the fruit to the bowl and stir thoroughly till all is well coated.

Take a rimmed baking tray and cover it with two layers of tin foil (will make cleanup negligible, and nothing will stick so don’t forget!).

Pour the whole lot onto the tray and turn the fruit cut side up and salmon right side up since that is what will get the grilled look and you want the prettier side getting grilled.

Your oven should be really preheated since this is the really fast part. You don’t wanna overcook the salmon or the fruit or it’ll burn and what a shame.

Put the tray under the broiler and broil for four minutes, open oven and rotate tray and broil for about 2 more minutes. Keep an eye on it, no answering phones and drifting away, timing is crucial here.

And voila! the magic of the broiler – your salmon and fruit is beautifully broiled and totally done!

This is gorgeous as is, plated on lettuce, with rice or couscous for a heartier meal and can be an appetizer or a main as you wish. Not bad, eh?

Fabulous Five Minute Tray Broil Salmon With Peaches And Apricots

1 small peeled chopped onion
1 tablespoon oil
1/2 cup apricot jam
1/3 cup sweet chili sauce
4 tablespoons soy sauce
1 medium whole salmon fillet, skinned
5-6 apricots washed, pitted & halved
2 peaches washed, pitted & quartered

Directions:

Either skin the salmon yourself while frozen (see above) or have the fish guy do it for you. It’s easier to cut the salmon into chunks while frozen, so bear that in mind and let defrost on the side.

Preheat the broiler to 450 F.

Take the chopped onion and sautee in the oil till medium yellow (remember it’s going in the broiler so you don’t want it to burn). Take a bowl large enough to hold the fruit and the salmon and put in the onion, apricot (or peach if your prefer) jam, sweet chili sauce and soy sauce and stir together till mixed well.

Take the defrosted salmon and the cut up fruit and put in bowl with sauce, tossing till all is completely coated with the sauce.

Take a baking tray and double line it with tin foil to both prevent the sauce sticking and makes cleanup a snap and pour the coated fish and fruit onto the pan. Turn the salmon right side up and the fruit cut side up so it will be the pretty grilled side you see when done.

Broil for 4 minutes and then rotate the tray and broil 1-2 minutes more or until there’s a bit of char on the fruit and salmon but do NOT overcook. It’s done this quickly since the salmon is cut up and the heat is high.

Delightful served on salad fixings, with couscous https://kosherfromjerusalem.com/2019/09/12/fluffy-couscous/, , rice https://kosherfromjerusalem.com/2019/08/02/excellent-basic-brown-rice/ or bulgur https://kosherfromjerusalem.com/2018/03/18/the-joys-of-bulgur-or-burgul-or-cracked-wheat/for a heartier dish.