Mexican Salmon Recipes

MEXICAN GRILLED SALMON

Mexican Grilled Salmon image

Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.-Rosalind Pope, Greensboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1 small jalapeno pepper, halved and seeded
2 garlic cloves, minced
1/8 teaspoon salt
3 tablespoons lime juice
1 tablespoon sugar
1 tablespoon tomato sauce
1 teaspoon grated lime zest
4 salmon fillets (6 ounces each)
Salsa and lime slices, optional

Steps:

Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.

Nutrition Facts : Calories 330 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 182mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.

MEXICAN SALMON SALAD

Mexican salmon salad image

Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C

Provided by Elena Silcock

Categories Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 11

Ingredients

2 tortillas
2 tbsp olive oil
½ tsp ground coriander
3 tbsp Greek yogurt
1 tsp smoked paprika
2 salmon fillets
1 lime , zested and juiced
2 Little Gem lettuces , separated into leaves
198g can sweetcorn , drained
½small pack coriander , roughly chopped
300g pack cherry tomatoes , halved

Steps:

Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.

Nutrition Facts : Calories 739 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

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