Broiled Salmon With Breadcrumbs
Acquired a few years ago through a couple of friends who were moving, our old toaster was unfortunately getting a little bit troublesome. It’d often take several turns for me at “high” setting for me to even get toast to a medium brown, and while I had figured out the crumb tray, it was still a little unwieldy to clean. Crumbs would also fall out of the tray without Dan and I having opened it. While it served us well, it was the old toaster’s time to go…
*Plays taps for the old toaster*
In the past, I also hadn’t attempted to broil things using our gas stove. While the apartment’s stove had a broiler, it was close to the ground, and I’d invariably have to stoop. All of these problems were solved when Dan and I bought a new toaster oven (pictured later). Now we can toast, broil, bake, and clean things out with relatively little fuss and guesswork.
Today, I gave the new toaster oven’s broiler a try, making a variation of simple recipe for salmon that my mom originally taught me (I think there’s enough variation between her version and mine that I can safely share this one…)
Only a few ingredients are needed for this dish: salmon (steaks were used in this recipe since they were less expensive at the store, but fillets work fine, too), olive oil, garlic salt and breadcrumbs.
First, I brushed the salmon steaks with olive oil.
The salmon steaks are then sprinkled liberally with garlic salt (naturally, sprinkle to taste). Once done, they look like they do below:
The breadcrumbs are added last before being sent to the broiler… I tried to make sure the top was as covered as much as possible. The broiler pan ws also lined with aluminum foil and nonstick cooking spray for ease of cleanup…
Here are a couple of steaks in the toaster oven. Depending on how good your broiler is, it can stay as few as 10 minutes or as much as 20 minutes…
After spending 15 minutes in the toaster oven, the steaks are done… The bread crumbs are browned a little, and the salmon is fully cooked and ready to nom!