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.
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yield
serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For chile lime salmon with caribbean salsa
- FOR THE CARIBBEAN SALSA
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4limes
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4 Tbspolive oil
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1 tspkosher salt
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1 tspfreshly ground black pepper
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8kiwi, peeled and diced
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4 lgmango, peeled and diced
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2 lggreen bell pepper, seeded and diced (or 4 small)
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2 mdruby red grapefruit, peeled and diced
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2red onion, finely chopped
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1 ccilantro leaves
- FOR THE SALMON
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1 cfresh lime juice
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8 Tbspolive oil
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4 Tbspchili powder
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8 clovegarlic, finely chopped
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4 tsplime zest
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4 tspkosher salt
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4 tspfreshly ground black pepper
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8salmon fillets, 5 to 6 ounces each
How To Make chile lime salmon with caribbean salsa
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1Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
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2Mix all the salsa ingredients and toss to coat. Chill until ready to serve.
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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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4Bake until the salmon is just cooked through, 12 to 18 minutes. Serve warm topped with salsa.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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