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Spinach Dip Deviled Eggs

If you're a regular part of the Umami Girl community, you probably know by now that we don't post a lot of recipes that rely on seasoning packets and other ready-made ingredients of that nature. Well, these spinach dip deviled eggs toootally rely on Knorr vegetable recipe mix — that crack-like packet at the heart of the iconic bread bowl spinach dip you may have joined me in sidling up to party buffets to scarf down in the 1980s — and we're not even a little bit sorry. 

This super-easy deviled egg recipe variation is a total crowd-pleaser, and you can serve the rest of the dip at the same party. Win win.

Tip

All of our deviled egg recipes begin with perfect hard boiled eggs.

The easiest of deviled eggs ideas

Sometimes a simple thing is just too good to pass up, and these spinach dip deviled eggs are just such a thing. I loved spinach dip in a bread bowl oh-so-shamelessly as a kid, and truth be told, I still do. Now that I'm all growed up and get to call the shots about what's on the buffet table, spinach dip and deviled eggs both make frequent appearances. The only question about combining the two was not if, but when. 

Oh, hello there. The time is now.

Spinach Dip Deviled Eggs | Umami Girl 780-4

Deviled egg recipe basics

Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

Spinach Dip Deviled Eggs

These crowd-pleasing spinach dip deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs, and this anytime buffet star will be ready in no time.
Prep Time 20 minutes
Total Time 20 minutes
Serves 24

Ingredients

Directions

  1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
  2. Mash yolks well with a fork.
  3. Add spinach dip and shallot and continue mashing and blending with the fork until yolk mixture is creamy.
  4. Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves. Garnish with additional greens if you like, and serve.

Notes

Prepare a whole batch of spinach dip according to the instructions on the package of vegetable recipe mix. Use one cup of dip for this recipe. You can serve the rest separately at the same party if you like!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Serving Size:

1 piece

Amount Per Serving:

Calories:: 72 Total Fat:: 5.8g Carbohydrates:: 0.4g Fiber:: 0.2g Protein:: 3.2g

    Beet, Goat Cheese and Mint

    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Serves Serves 4 to 6 as a side dish

    Ingredients

    • 1/4 cup apple cider vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more as needed
    • Freshly ground black pepper
    • 2 pounds cucumbers (about 4 medium)
    • 2 tablespoons finely chopped fresh chives

    Directions

    Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

    Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

    Preheat the oven to 450°F.

    1. Whisk together the first 6 ingredients in a large bowl.

    2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

    3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

    4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

    5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

    6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

    7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

    Notes

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    Ultimate Miso Deviled Eggs

    When you’re ready to take your deviled egg recipe game to the next level, look no further than our ultimate miso deviled eggs. There’s a lotta special going on here. For starters, we swap regular mayo for our fave Japanese Kewpie mayo (though it’s not imperative that you do). Then we layer in a ton of wildly satisfying umami-rich ingredients. You’re left with a platter full of two-bite bliss to share with friends and family, and maybe pair with a cocktail. Here’s how to do it.

    Tip

    Perfect hard boiled eggs and shiitake bacon team up to make something very special.

    What makes our miso deviled eggs ultimate?

    We're so glad you asked. We've combined two of Umami Girl's favorite basic recipes — classic deviled eggs and shiitake bacon — and added a Japanese-inspired panoply of umami-rich ingredients. This combination is inspired by our super-popular vegetarian ramen. There's:

    • Kewpie mayo (if you like)
    • Miso paste
    • Tamari
    • Mirin
    • Toasted sesame oil
    • Shiitake bacon
    • Sriracha
    • Gomasio
    Ultimate Miso Deviled Eggs | Umami Girl 780

    Deviled egg recipe basics

    Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

    Ultimate Miso Deviled Eggs

    These crowd-pleasing ultimate miso deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Serves 24

    Ingredients

    Directions

    1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork.
    2. Add mayonnaise, miso, tamari, mirin, rice vinegar, toasted sesame oil, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Finely chop the 1/4 cup of shiitake bacon and stir into yolk mixture.
    3. Using a piping bag fitted with a large star tip or plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
    4. Garnish each egg half with a piece of shiitake bacon, a dot of sriracha and a sprinkle of gomasio.

    Notes

    Japanese Kewpie mayonnaise is our preference for this deviled egg recipe. It's the same stuff used to make spicy mayo for sushi, and you guys, it's a dream.

    Nutrition Information

    Amount Per Serving:

    Calories:: 76 Total Fat:: 6.2g Carbohydrates:: 0.3g Fiber:: 0.1g Protein:: 3.2g

      Beet, Goat Cheese and Mint

      Prep Time 40 minutes
      Cook Time 15 minutes
      Total Time 55 minutes
      Serves Serves 4 to 6 as a side dish

      Ingredients

      • 1/4 cup apple cider vinegar
      • 2 tablespoons olive oil
      • 2 teaspoons granulated sugar
      • 1 teaspoon kosher salt, plus more as needed
      • Freshly ground black pepper
      • 2 pounds cucumbers (about 4 medium)
      • 2 tablespoons finely chopped fresh chives

      Directions

      Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

      Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

      Preheat the oven to 450°F.

      1. Whisk together the first 6 ingredients in a large bowl.

      2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

      3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

      4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

      5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

      6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

      7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

      Notes

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      Bagels and Lox Deviled Eggs

      Oh hi, did you want to combine the very best of the very best classic brunch buffet items — bagels and lox and deviled eggs — into a dreamy two-bite wonder?

      I did. So I did.

      Tip

      For all of our deviled egg recipes, start with perfect hard boiled eggs.

      How to make bagels and lox deviled eggs

      We incorporated all our favorite elements of a great bagels and lox platter into this savory, fun deviled egg variation. Bagels and lox deviled eggs are an equally good contender to prep and serve fully dressed, and also to include in a deviled egg bar where guests can top their own eggs with garnishes.

      Here's what to include:

      • Buttery, toasted panko breadcrumbs — a crunchy but not overwhelming nod to bagels
      • Smoked salmon, cut into manageable pieces
      • Capers
      • Minced chives (or, if you like, red onion — but the minced shallot in our deviled egg filling already gently evokes the red onion on a bagel and lox platter)
      • A dollop of crème fraîche stirred into the yolk mixture, in place of cream cheese

      Deviled egg recipe basics

      Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

      Bagels and Lox Deviled Eggs

      These crowd-pleasing bagels and lox deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
      Prep Time 20 minutes
      Cook Time 5 minutes
      Total Time 25 minutes
      Serves 24

      Ingredients

      • 1 dozen peeled perfect hard-boiled eggs
      • 1/2 cup mayonnaise
      • 2 tablespoons crème fraîche
      • 2 teaspoons dijon mustard
      • 3/4 teaspoon fine sea salt
      • 1/4 teaspoon freshly ground black pepper
      • 1 medium shallot, minced
      • 1 tablespoon butter
      • 1/4 cup panko
      • 2 tablespoons capers, drained
      • 2 tablespoons minced fresh chives
      • 4 ounces smoked salmon

      Directions

      1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
      2. Mash yolks well with a fork.
      3. Add mayonnaise, crème fraîche, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot. 
      4. Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
      5. In a small frying pan, melt the butter over medium heat. Add panko and cook, stirring frequently and watching carefully, until lightly browned. Let cool for a few minutes before proceeding.
      6. Shortly before serving, garnish each deviled egg with a small piece of smoked salmon, a few capers, a sprinkle of chives, and a sprinkle of toasted panko.

      Recommended Products

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

      Nutrition Information

      Serving Size:

      1 piece

      Amount Per Serving:

      Calories:: 78 Total Fat:: 6.0g Carbohydrates:: 0.7g Fiber:: 0g Protein:: 3.4g

        Beet, Goat Cheese and Mint

        Prep Time 40 minutes
        Cook Time 15 minutes
        Total Time 55 minutes
        Serves Serves 4 to 6 as a side dish

        Ingredients

        • 1/4 cup apple cider vinegar
        • 2 tablespoons olive oil
        • 2 teaspoons granulated sugar
        • 1 teaspoon kosher salt, plus more as needed
        • Freshly ground black pepper
        • 2 pounds cucumbers (about 4 medium)
        • 2 tablespoons finely chopped fresh chives

        Directions

        Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

        Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

        Preheat the oven to 450°F.

        1. Whisk together the first 6 ingredients in a large bowl.

        2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

        3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

        4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

        5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

        6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

        7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

        Notes

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        BLT Deviled Eggs Recipe

        We've been on an unabashed deviled egg recipe bender for like a year now. Classic deviled eggs are hard to argue with, but we also really love changing it up a bit from time to time. 

        Bacon is also hard to argue with, am I right? These BLT deviled eggs combine two classic recipe icons: the Bacon, Lettuce and Tomato Sandwich and Deviled Eggs. Who could ask for anything more?

        Tip

        Start with our perfect hard boiled eggs when making any of our deviled egg recipes.

        Deviled eggs with bacon

        Let's be honest: BLT deviled eggs are essentially deviled eggs with bacon and some other, less important things. They're BYY deviled eggs. Bacon Yadda Yadda. Don't get me wrong, we love yadda and yadda. They make this fun, easy deviled egg recipe variation into something extra-special. But. Just sayin. A bacon-first approach is rarely the wrong approach.

        Deviled egg recipe basics

        Pop over to our classic deviled eggs post to learn everything you could ever want to know about making, storing, and partying with great deviled eggs.

        BLT Deviled Eggs

        These crowd-pleasing BLT deviled eggs are a fun, flavor- and style-filled mashup of two favorite classic recipes. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
        Prep Time 20 minutes
        Cook Time 10 minutes
        Total Time 30 minutes
        Serves 24

        Ingredients

        • 10 strips bacon
        • 1 dozen peeled perfect hard-boiled eggs
        • 1/2 cup mayonnaise
        • 2 teaspoons Dijon mustard
        • 3/4 teaspoon fine sea salt
        • 1/4 teaspoon freshly ground black pepper
        • 1 medium shallot, minced
        • 2 tablespoons minced sun-dried tomato, plus 24 small sun-dried tomato pieces (see note)
        • 24 nice leaves flat-leaf parsley

        Directions

        1. Cook bacon according to package instructions until crisp. Finely crumble or chop two slices. Cut each of the remaining 8 slices into 3 equal pieces.
        2. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl. Mash yolks well with a fork. Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot, minced sun-dried tomato and crumbled bacon. 
        3. Using a piping bag fitted with a plain tip or a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
        4. To garnish each piece, arrange one cut piece of bacon, one small piece of sun-dried tomato and one parsley leaf in the yolk mixture.
        5. Deviled eggs can be made up to a day or two in advance of serving and stored, tightly covered, in the fridge, but hold off on garnishing until right before serving.

        Nutrition Information

        Amount Per Serving:

        Calories:: 91 Total Fat:: 7.6g Carbohydrates:: 0.5g Fiber:: 0.1g Protein:: 4.9g

          Beet, Goat Cheese and Mint

          Prep Time 40 minutes
          Cook Time 15 minutes
          Total Time 55 minutes
          Serves Serves 4 to 6 as a side dish

          Ingredients

          • 1/4 cup apple cider vinegar
          • 2 tablespoons olive oil
          • 2 teaspoons granulated sugar
          • 1 teaspoon kosher salt, plus more as needed
          • Freshly ground black pepper
          • 2 pounds cucumbers (about 4 medium)
          • 2 tablespoons finely chopped fresh chives

          Directions

          Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

          Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

          Preheat the oven to 450°F.

          1. Whisk together the first 6 ingredients in a large bowl.

          2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

          3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

          4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

          5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

          6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

          7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

          Notes

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          Classic Deviled Eggs

          Deviled eggs are one of those classic dishes that we think should be in every cook's repertoire. They're popular and versatile and generally crowd-pleasing, and once you get the hang of a few moves (like making perfect hard-boiled eggs and using a piping bag), they couldn't be easier to add to your next buffet.

          Here's how to make classic deviled eggs that everyone will love, and we've got lots more resources on the site for everything from BLT-ifying your deviled eggs to turning them into a party.

          Tip

          Piping the filling into the whites is faster and easier than spooning it, promise. Learn how below.

          The magic of deviled eggs

          I can’t remember where I saw this recently, but someone said, “Why can I eat two scrambled eggs but 12 deviled eggs?” That may not be strictly true, but man, I totally feel ya, whoever you are. Why the heck are deviled eggs so good?

          I don’t know. I don’t really even care. I just know this: we’ve already devoted a lot of this site’s time and energy to deviled eggs, and we’re about to devote a whole lot more. This is the beginning of deviled egg mania over here for a little while. Buckle up, my friend.

          About our deviled egg recipe

          “Our deviled egg recipe,” singular, is a stretch. This is a plural situation, and we’re not sorry to tell you. But our classic deviled eggs are the OG deviled eggs recipe, in spirit if not in chronology. (Herbed deviled eggs and Niçoise deviled eggs both came first strictly speaking.)

          Classic deviled eggs, though, are the base recipe from which you can riff on your own, follow one of our many variations, or create a whole party based around a deviled egg bar where people can top their own. (I know, we’re wild.)

          Mayo, mustard, salt, and pepper are all you absolutely need, but our recipe also includes a finely minced shallot, which we think makes all the difference and puts these deviled eggs over the edge into the exceptional flavor category.

          Classic Deviled Eggs | Umami Girl 780-2

          How to make deviled eggs

          We’ve got detailed instructions in the recipe (and soon-to-be-released video), but here’s all you really need to know to make great deviled eggs:

          • Start with a batch of perfect hard-boiled eggs.
          • Peel them when they’re cool and slice in half lengthwise.
          • Loosen the perfect yolks from the perfect whites and drop the yolks in to a large mixing bowl.
          • Place the empty whites on a platter. We have one like this and love that it keeps the eggs stable and looking gorgeous, but it’s not necessary. (Protip: you can just overcrowd the eggs on a regular plate to keep them stable, too.)
          • Mash the egg yolks well with a fork.
          • Mix in more than you think of mayo, Dijon mustard, salt, and pepper, plus a finely minced shallot.
          • Keep mixing until everything is smooth.
          • Watch the video if you’re new with a piping bag to see how easy it is to fill the bag and then pipe the yolk mixture back into the egg whites.
          • Sprinkle with paprika and maybe some flaky sea salt. That’s it!

          The best deviled eggs for any situation

          We like to think that deviled eggs are adaptable to your mood, the season, and your guests’ nutritional preferences. These classic deviled eggs are the best place to start, and after that, we hope you’ll take a spin around the block with lots of our deviled egg recipe variations.

          How much ahead of time can I make deviled eggs?

          You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance but just wait to garnish them with paprika (or anything else you’re using) until serving time. Keep ‘em covered and chilled and they’ll be good to go.

          A very brief history + why do they call them deviled eggs?

          Something along the lines of deviled eggs — spicy stuffed eggs — has been around since Roman times. Long after that, during the late 1700s, the term “deviled” started to be used to refer to a variety of spicy foods. In the 1800s, stuffed eggs flavored with pepper and mustard and other increasingly familiar seasonings started happening.

          Then, you guys, the 1950s took these beauties and ran with them. And aren’t we glad about that. Rhetorical question.

          Is there another name for deviled eggs?

          Yup. Ish. Some names for same- to similar dishes included the following: Stuffed eggs. Dressed eggs. Russian eggs. Eggs mimosa. Eggs awesome. That last one just started happening right now. So.

          Alrighty. Go get 'em. Bye.

          Classic Deviled Eggs

          These crowd-pleasing classic deviled eggs are full of flavor and protein. Begin with perfect hard-boiled eggs (and homemade mayo if you like, though to be honest I rarely do these days!) and this anytime buffet star will be ready in no time.
          Prep Time 20 minutes
          Total Time 20 minutes
          Serves 24

          Ingredients

          • 1 dozen peeled perfect hard-boiled eggs
          • 1/2 cup mayonnaise
          • 2 teaspoons Dijon mustard
          • 3/4 teaspoon fine sea salt
          • 1/4 teaspoon freshly ground black pepper
          • 1 medium shallot, minced
          • Sweet Hungarian paprika, for sprinkling

          Directions

          1. Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
          2. Mash yolks well with a fork.
          3. Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork until yolk mixture is creamy. Stir in shallot. 
          4. Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves. Sprinkle with paprika and serve.

          Recommended Products

          As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

          Nutrition Information

          Serving Size:

          1 piece

          Amount Per Serving:

          Calories:: 68 Total Fat:: 5.8g Carbohydrates:: 0.4g Fiber:: 0g Protein:: 3.2g

            Beet, Goat Cheese and Mint

            Prep Time 40 minutes
            Cook Time 15 minutes
            Total Time 55 minutes
            Serves Serves 4 to 6 as a side dish

            Ingredients

            • 1/4 cup apple cider vinegar
            • 2 tablespoons olive oil
            • 2 teaspoons granulated sugar
            • 1 teaspoon kosher salt, plus more as needed
            • Freshly ground black pepper
            • 2 pounds cucumbers (about 4 medium)
            • 2 tablespoons finely chopped fresh chives

            Directions

            Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.

            Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.

            Preheat the oven to 450°F.

            1. Whisk together the first 6 ingredients in a large bowl.

            2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.

            3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.

            4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.

            5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through).

            6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point).

            7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

            Notes

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