Roast Salmon with Lime Salsa

Name: Roast Salmon with Lime Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 2 Tbsps chopped cilantro; 1 small jalapeño--halved, seeded and very thinly sliced crosswise; 2 larges limes; 4 servings Freshly ground pepper; 79 milliliters very thinly sliced red onion; 680 grams center-cut skinless salmon fillets; 4 servings Sea salt; 1 pinch Pinch of sugar

Roast Salmon with Lime Sals It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is a pretty expensive recipe for fans of Mexican food. Head to the store and pick up center-cut salmon fillets, pepper, jalapeño--halved, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat the oven to 42

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Oven

Using asharp 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.

Ingredients you will need

Lime

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Knife

Bowl

Cut each section crosswise into quarters. Return the limes to the bowl and stir in the onion, cilantro and jalapeo.

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Cilantro

Lime

Onion

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Bowl

Add 1 tablespoon of the oil, the sugar and a pinch of salt and toss well.

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Sugar

Salt

Cooking Oil

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.

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Salt And Pepper

Cooking Oil

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Frying Pan

Transfer the skillet to the oven and roast the salmon for 5 minutes, or until just cooked through.

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Salmon

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Frying Pan

Oven

Transfer to 4 dinner plates, spoon the salsa on top and serve.

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Salsa

Wine Recommendation: Salmon generally pairs well with red; here the tangy lime and sweet red onion salsa tune the choice to a bright fruity Burgundy or Pinot Noir. Two excellent choices are the 1998 Louis Jadot Chorey-ls-Beaune from France and the 1998 Coldstream Hills Yarra Valley Pinot Noir from Australia.

Ingredients you will need

Wine

Red Onion

Salmon

Salsa

Lime

Equipment

Ingredients

Servings:

2Tbsps

canola oil 2Tbsps

chopped cilantro 1small

jalapeño--halved, seeded and very thinly sliced crosswise 2larges

limes 4servings

Freshly ground pepper 79milliliters

very thinly sliced red onion 680grams

center-cut skinless salmon fillets 4servings

Sea salt 1pinch

Pinch of sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.