chile lime salmon with caribbean salsa
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.
prep time
30 Min
cook time
20 Min
method
Bake
yield
Serves 8
Ingredients
- FOR THE CARIBBEAN SALSA
- 4 - limes
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon 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 cup cilantro leaves
- FOR THE SALMON
- 1 cup fresh lime juice
- 8 tablespoons olive oil
- 4 tablespoons chili powder
- 8 cloves garlic, finely chopped
- 4 teaspoons lime zest
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground black pepper
- 8 - salmon fillets, 5 to 6 ounces each
How To Make chile lime salmon with caribbean salsa
-
Step 1Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
-
Step 2Mix all the salsa ingredients and toss to coat. Chill until ready to serve.
-
Step 3In a small bowl combine all ingredients, except salmon. Place the salmon on the prepared baking sheet and coat with the chile lime glaze.
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Step 4Bake until the salmon is just cooked through, 12 to 18 minutes. Serve warm topped with salsa.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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