Chile Lime Salmon with Caribbean Salsa

Raven Higheagle

By
@ravenhigheagle

For many, the Lenten season can seem a daunting task. Meatless meals mean you forego the option of pulling together a quick sandwich for lunch or racing through the drive thru to pick up burgers for dinner on those hectic days. Trust me we've all been there.
A note on the salsa: the fish can have a bit of a kick, so the sweet salsa (made with fresh mangos, kiwi and grapefruit) balances out the heat. Feel free to swap out oranges for grapefruit or papaya for mango, both work well.


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Rating:

Serves:

Serves 8

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

FOR THE CARIBBEAN SALSA

4
limes
4 Tbsp
olive oil
1 tsp
kosher salt
1 tsp
freshly ground black pepper
8
kiwi, peeled and diced
4 large
mango, peeled and diced
2 large
green bell pepper, seeded and diced (or 4 small)
2 medium
ruby red grapefruit, peeled and diced
2
red onion, finely chopped
1 c
cilantro leaves

FOR THE SALMON

1 c
fresh lime juice
8 Tbsp
olive oil
4 Tbsp
chili powder
8 clove
garlic, finely chopped
4 tsp
lime zest
4 tsp
kosher salt
4 tsp
freshly ground black pepper
8
salmon fillets, 5 to 6 ounces each

Directions Step-By-Step

1
Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
2
Mix all the salsa ingredients and toss to coat. Chill until ready to serve.
3
In a small bowl combine all ingredients, except salmon. Place the salmon on the prepared baking sheet and coat with the chile lime glaze.
4
Bake until the salmon is just cooked through, 12 to 18 minutes. Serve warm topped with salsa.

About this Recipe

Course/Dish: Fish, Salsas
Main Ingredient: Fish
Regional Style: Caribbean
Other Tags: Quick & Easy, Healthy