Let me preface with the fact that I am super carb sensitive. Almost every food blog I read seems that there are some mean carbs loaded into the recipe. You know what I mean there if you hunt around a bit. This worked with me just fine. I adapted this from a Good Eats dish by Alton Brown.
Ingredients:
1 filet of salmon (entire side) 1 1/2 to 2 lbs. Alton uses Sockeye
1/3 cup Splenda brown sugar blend. Alton uses dark brown sugar.
zest of one large lemon. Alton uses 2 tablespoons
1 teaspoon of salt. Alton uses 1 1/2t kosher salt
1 tablespoon of black pepper. Alton uses 1/2t. I like pepper.
On a cookie sheet covered with foil lay out your fish skin side down. Allow the salmon to sit on the counter while you prepare the rub.
In a food processor blend the dry ingredients with the lemon zest until well blended. About 30 seconds in mine.
Evenly coat the salmon with the rub and allow the fish to sit for 45 min. on the counter top. This will marinate the salmon and bring the fish up to room temp.
Move your oven rack up to about 6 inches from the top. Set the oven to broil and preheat for 3 to 4 min. Alton sets his 3 inches from the top but I noticed that it burns if I do that. Your oven may be like his. if the fish doesn't brown right move it up.
Place the salmon on the top rack and broil it for 6 to 8 min depending on your oven.
Remove your fish and let it rest for 8 to 10 min. Serve. My kids even liked this one.
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