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Salmon With Cilantro Salsa

Mexican.Chef's picture
  Unskinned salmon fillet 2 Large
  Lime juice 3⁄4 Cup (12 tbs)
  Thinly sliced green onions 2⁄3 Cup (10.67 tbs)
  Pickled jalapeno chiles 2 , stemmed and finely chopped
  Loosely packed fresh cilantro leaves 1 1⁄2 Cup (24 tbs), minced
  Olive oil 1⁄3 Cup (5.33 tbs)

Lay fillets, skin sides down, in a 9- by 13-inch baking dish.
Evenly drizzle 2 tablespoons of the lime juice over fillets.
In a small bowl, combine remaining lime juice, green onions, chiles, cilantro, and olive oil.
Spread 1/2 cup of the cilantro mixture over a fillet; lay other fillet, skin side up, atop first.
(At this point, you may cover and refrigerate for up to a day.) Bake, uncovered, in a 350° oven until fish is just slightly translucent or wet inside when cut in thickest part (35 to 45 minutes).
If desired, pull off top skin; slice through fish just down to bottom fillet and lift off portions with a spatula.
Spoon remaining salsa over individual

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Salmon With Cilantro Salsa Recipe