CHEF JEFF — ONE BYTE AT A TIME: Broiled Salmon

Fish is important part of food served at Rosh Hashana.

Broiled Salmon

1 whole salmon fillet, 1½ to 2 inches thick, preferably with skin (about 5 ounces per serving)

Olive oil or vegetable-oil spray

About 4 tablespoons good-quality soy sauce

About 1 tablespoon liquid smoke

2 or 3 garlic cloves, minced

Cover large, shallow baking pan with aluminum foil. Grease or spray with oil. Fifteen to 30 minutes before cooking, place fish, skin side down, on pan. Spread soy sauce, liquid smoke and garlic evenly over flesh. Set fish 4 inches from broiler. Cook on high for 10 to 12 minutes depending on thickness. Surface will turn deep brown while inside will be moist and flavorful. Don’t overcook. Place on platter.

Yield: Serves 6.

Approximate nutritional analysis per serving: 331 calories, 20 grams fat (4 grams saturated,) 101 milligrams cholesterol, 35 grams protein, 0.4 grams carbohydrates, no fiber, 771 milligrams sodium.

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