Chile-garlic broiled salmon

A super-flavorful way to get the essential superfood.

This recipe is based on Equinox Nutrition Pillar Ten — Eat Healthy Fats Daily — and was created by the culinary minds at the Tasting Table Test Kitchen.

Chile-Garlic Broiled Salmon with Ginger Yogurt Sauce
Serves 4

Salmon Ingredients:
Nonstick cooking spray
Four 6-ounce salmon fillets
1 tbsp. chile-garlic paste (sambal oelek)
1 tbsp. white miso paste
1 tbsp. plus 1 tsp. maple syrup

Sauce Ingredients:
1/4 c. reduced-fat plain Greek yogurt
1/2 tsp. chile-garlic sauce (sambal oelek)
1/2 tsp. low-sodium soy sauce
1/2 tsp. freshly grated ginger
1 scallion, thinly sliced on a bias

1. Cook the salmon: Line a rimmed baking sheet with aluminum foil and lightly coat the foil with pan spray. Place the salmon fillets on top. In a small bowl whisk together the chile-garlic paste, miso and maple syrup. Divide the mixture over the top of each salmon fillet, spreading it to coat the tops and sides easily.

2. Adjust the oven rack so it is 5 inches from the broiler element and heat the broiler to high. Broil the salmon until the tops of the fillets are browned and sizzling and the center of each fillet gives slightly to firm pressure, 8 1/2 to 9 minutes. Remove from the oven and set aside to rest.

3. While the salmon cooks, make the sauce: In a small bowl whisk together the yogurt, chile-garlic sauce, soy sauce and ginger.

4. Place 1 salmon fillet on each plate and serve with a dollop of the ginger yogurt sauce and sprinkled with scallions.