Roast Salmon With Lime Salsa
photo by Debi9400
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large limes
- 1⁄3 cup red onion, very thinly sliced
- 2 tablespoons cilantro, chopped
- 1 small jalapeno, halved seeded and very thinly sliced crosswise
- 2 tablespoons canola oil
- 1 pinch sugar
- sea salt
- 4 (6 ounce) salmon fillets, center-cut, skinless
- fresh ground pepper
directions
- Preheat the oven to 425°.
- Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith; Working over a bowl, cut in between the membranes to release the lime sections into the bowl; Cut each section crosswise into quarters; Return the limes to the bowl and stir in the onion, cilantro and jalapeño; Add 1 tablespoon of the oil, the sugar and a pinch of salt and toss well.
- Heat the remaining 1 tablespoon of oil in an ovenproof skillet until shimmering; Season the fillets on both sides with salt and pepper and add to the skillet, skinned side up; Cook over moderately high heat until golden brown on the bottom, about 2 minutes; Transfer the skillet to the oven and roast the salmon for 5 minutes, or until just cooked through; Transfer to 4 dinner plates, spoon the salsa on top and serve.
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Reviews
-
This was delicious! I wasn't sure about the salsa but it was perfect with the simple baked salmon. The market had no red onions so I made do with small yellow onions. Would be prettier with the red but the other worked out very nice flavour wise. I also left out the sugar. Will definitely be serving this again. Easy enough for every day, good enough for company.
-
This was really tasty! I made mine without cilantro as I realised too late that cilantro is actually corriander leaf and so didn't get any in. Even without though it was really tasty and really perked up my salmon. I will definitely have this again - probably with tuna and other fish too. My only qualm (perhaps cos of the missing cilantro, but I can't imagine that's the reason) was that it was a bit dry and I had to add a bit more lime juice. Perhaps my limes were just not ripe enough or something. Either way, this was a really tasty dish and the lime salsa is a definite keeper. Thanks NcMysteryShopper!
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Just an outstanding recipe Cheryl! We loved this! I made the salsa early in the day and refrigerated it. The flavours blended so well and paired with fish or chicken, this is fantastic. Wayne had the salmon, and I had the salsa on a grilled chicken breast and it was sooooo good! I did have to use white onion as I was out of red, but it still turned out to be a wonderful dish. Made for ZWT 3:)
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