Prep 10 mins
Cook 10 mins
While looking for different recipes for salmon, I came across this and thought what a wonderful summery way to make salmon.Recipe source: The Turtle Bay Cookbook
- 3 tablespoons mayonnaise
- 1 teaspoon salt
- 1⁄4 cup lime juice, freshly squeezed
- 1 garlic clove
- 4 serrano chilies, roasted and seeded (for a milder dish use jalapenos)
- 1 teaspoon balsamic vinegar
- 5 tablespoons cilantro, chopped
- 1 cup olive oil
- 4 (6 ounce) salmon fillets
- 1 teaspoon pepper
- 2 tablespoons peanut oil
- cilantro, garnish (optional)
- To prepare the sauce, using a food processor or blender place mayonnaise, salt, lime juice, garlic, roasted chiles, vinegar and cilantro and process for 1-2 minutes. With the processor still turned on, pour oil through feed tube in a thin stream until all the oil has been incorporated. Transfer sauce to container and refrigerate until ready to use (makes 2 cups sauce-refrigerate leftover sauce).
- To prepare the salmon: seaon both sides with pepper.
- In a large skillet, heat peanut oil over medium heat.
- Add fish to skillet and cook, turning once about 7-10 minutes or until done and cooked through.
- To serve: Top salmon with a spoonful of sauce and cilantro sprigs (if desired). Pass remaining sauce.
This was great! I changed the amount of olive oil to only 1/2 cup mainly because I didn't have enough, but it was still great. I also used 3 roasted Anaheim peppers to make it cooler, since I can't take the heat. Hubby thought it was great and ate it all. I used what was leftover for salad dressing since it made about 1 1/2 cups of sauce. I like an easy recipe and this one fits that bill.
If you prepare the sauce ahead of time you can have dinner ready in 10 minutes. The sauce is nicely seasoned. I used jalapenos instead of the serrano. I roasted the peppers under the broiler until the skin blistered, placed in a ziplock bag and allowed it to sweat. The skin peeled right off. My only problem is that the recipe makes tons of sauce and you only need a spoonful.