Salmon With Cilantro and Roasted Serrano Aioli
photo by wifeys
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 44.37 ml mayonnaise
- 4.92 ml salt
- 59.14 ml lime juice, freshly squeezed
- 1 garlic clove
- 4 serrano chilies, roasted and seeded (for a milder dish use jalapenos)
- 4.92 ml balsamic vinegar
- 73.94 ml cilantro, chopped
- 236.59 ml olive oil
- 4 (680.38 g) salmon fillets
- 4.92 ml pepper
- 29.58 ml peanut oil
- cilantro, garnish (optional)
directions
- 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.
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Reviews
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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.
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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.
Tweaks
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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.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>