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 Salsa might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 316 calories, 34g of protein, and 18g of fat. This recipe is typical of Mexican cuisine. A mixture of sugar, onion, center-cut salmon fillets, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 42

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Oven

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.

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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

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. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.