Rush Hour Gourmet

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BILL O'LEARY / Washington Post

By this point in the season, you may have had your fill of poultry. So here's a quick and delicious fish dinner. If salmon isn't available locally, trout makes a nice substitute.

Serve with boiled potatoes. Fingerlings can cook in about the time it takes to have the salmon ready, so start with them first. Season them with salt and pepper, then toss them with butter and chopped parsley.

Broiled Salmon With Butter and Honey

Makes 4 servings

Four 3/4-inch to 1-inch-thick skin-on or skinless salmon fillets (24 to 32 ounces total; of equal thickness)

2 teaspoons coarse sea salt

1/2 lemon

1/2 cup dry white wine

2 tablespoons unsalted butter, preferably Irish

1 tablespoon honey

1. Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler.

2. Place the salmon fillets skin (or skinned) side down on a broiling pan or in a roasting pan with an uncoated wire rack inside. Sprinkle the sea salt evenly over the fish, pressing the crystals into the surface.

3. Squeeze the lemon half (1 or 2 tablespoons of juice) into a small saucepan. Add the wine and butter. Heat over medium heat, stirring until the butter melts, then add the honey and stir to incorporate. Use all of the mixture to brush on the fillets.

4. Broil for 6 to 9 minutes (for a fairly rare interior) or longer to the desired degree of doneness, until slightly caramelized on top and just done.

5. Divide the fillets among warmed individual plates; spoon pan juices over the fish. Serve hot.

- Adapted from Colman Andrews' The Country Cooking of Ireland (Chronicle, 2009)

Per serving: 332 calories, 34 grams protein, 5 grams carbohydrates, 4 grams sugar, 16 grams fat, 109 milligrams cholesterol, 1,142 milligrams sodium,

no dietary fiber