Chile Lime Salmon with Caribbean Salsa

1
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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
Serves 8
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

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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

How to Make Chile Lime Salmon with Caribbean Salsa

Step-by-Step

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

Printable Recipe Card

About Chile Lime Salmon with Caribbean Salsa

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




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