CHILE LIME SALMON WITH CARIBBEAN SALSA

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Chile Lime Salmon with Caribbean Salsa image

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.

Provided by Raven Higheagle @ravenhigheagle

Categories     Fish

Number Of Ingredients 20

FOR THE CARIBBEAN SALSA
4 - limes
4 tablespoon(s) olive oil
1 teaspoon(s) kosher salt
1 teaspoon(s) 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(s) cilantro leaves
FOR THE SALMON
1 cup(s) fresh lime juice
8 tablespoon(s) olive oil
4 tablespoon(s) chili powder
8 clove(s) garlic, finely chopped
4 teaspoon(s) lime zest
4 teaspoon(s) kosher salt
4 teaspoon(s) freshly ground black pepper
8 - salmon fillets, 5 to 6 ounces each

Steps:

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

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