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Nutrition Facts
Serving Size 1 (226g) Recipe makes 4 servings
Calories 273
Calories from Fat 116		(42%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 114mg		4%
Potassium 607mg		17%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 1.2g	4%
	Sugars 1.3g
Protein 34.0g		67%
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Roast Salmon With Lime Salsa

Recipe #133089 | 17 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Aug 10, 2005

The flavors of this dish merry in pure sunshine! This is how Salmon should taste and Chef Grace Parisi, known for her easy and fabulous sauces, really out did herself this time. Salmon generally pairs well with red; here the tangy lime and sweet red onion salsa tune the choice to a bright fruity Burgundy or Pinot Noir. Two excellent choices are the 1998 Louis Jadot Chorey-lès-Beaune from France and the 1998 Coldstream Hills Yarra Valley Pinot Noir from Australia.

SERVES 4 (change servings and units)

Ingredients

2 large limes
1/3 cup red onion, very thinly sliced
2 tablespoons cilantro, chopped
1 small jalapeno, halved seeded and very thinly sliced crosswise
2 tablespoons canola oil
1 pinch sugar
sea salt
4 (6 ounce) salmon fillets, center-cut, skinless
fresh ground pepper

Directions

1
Preheat the oven to 425°.
2
Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith; Working over a bowl, cut in between the membranes to release the lime sections into the bowl; Cut each section crosswise into quarters; Return the limes to the bowl and stir in the onion, cilantro and jalapeño; Add 1 tablespoon of the oil, the sugar and a pinch of salt and toss well.
3
Heat the remaining 1 tablespoon of oil in an ovenproof skillet until shimmering; Season the fillets on both sides with salt and pepper and add to the skillet, skinned side up; Cook over moderately high heat until golden brown on the bottom, about 2 minutes; Transfer the skillet to the oven and roast the salmon for 5 minutes, or until just cooked through; Transfer to 4 dinner plates, spoon the salsa on top and serve.

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Featured Reviews for This Recipe

From: Beautiful BC

On Apr 12, 2009

This was delicious! I wasn't sure about the salsa but it was perfect with the simple baked salmon. The market had no red onions so I made do with small yellow onions. Would be prettier with the red but the other worked out very nice flavour wise. I also left out the sugar. Will definitely be serving this again. Easy enough for every day, good enough for company.

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From: ~Leslie~

On Jun 25, 2007

Just an outstanding recipe Cheryl! We loved this! I made the salsa early in the day and refrigerated it. The flavours blended so well and paired with fish or chicken, this is fantastic. Wayne had the salmon, and I had the salsa on a grilled chicken breast and it was sooooo good! I did have to use white onion as I was out of red, but it still turned out to be a wonderful dish. Made for ZWT 3

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From: Wendy-Bob

On Jun 28, 2007

This was really tasty! I made mine without cilantro as I realised too late that cilantro is actually corriander leaf and so didn't get any in. Even without though it was really tasty and really perked up my salmon. I will definitely have this again - probably with tuna and other fish too. My only qualm (perhaps cos of the missing cilantro, but I can't imagine that's the reason) was that it was a bit dry and I had to add a bit more lime juice. Perhaps my limes were just not ripe enough or something. Either way, this was a really tasty dish and the lime salsa is a definite keeper. Thanks NcMysteryShopper!

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From: lazyme

On Jun 22, 2007

This was simple, delicious, and pretty. The hardest part was peeling the limes, lol. A very nice salsa to accompany the salmon. Thanks NcMysteryShopper for a dish that we will indeed repeat. Made for ZWT3.

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