2 4-oz. salmon steaks
2 tsp. olive oil
¼ tsp. salt (or salt substitute to taste)
Preheat broiler to high and set oven rack so the top of the fish will be two inches from the heating element. Dry fish with paper towels. Season by rubbing with salt or salt substitute and half of the olive oil. Broil for about two minutes, brush with additional oil, and broil for another five minutes or so. Salmon will be ready when it lightly springs to the touch, yet is still moist. (When in doubt, cut into the fish to see if it is done.) Garnish with parsley and lemon before serving. Serves 2.
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