Roast Salmon With Lime Salsa Recipes

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ROAST SALMON WITH LIME SALSA



Roast Salmon With Lime Salsa image

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.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 425°.
  • 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.
  • 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.

Nutrition Facts : Calories 292.1, Fat 14.5, SaturatedFat 1.9, Cholesterol 77.4, Sodium 127.8, Carbohydrate 5, Fiber 1.3, Sugar 1.3, Protein 34.9

GARLIC LIME SALMON



Garlic Lime Salmon image

This moist and tender fish is lightly seasoned, so leftovers work well in other recipes. -Gail Uchwat, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup canola oil
1 medium onion, finely chopped
1 teaspoon grated lime zest
2 tablespoons lime juice
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)

Steps:

  • Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

Nutrition Facts : Fat 30 g fat (5 g saturated fat), Cholesterol 67 mg cholesterol, Sodium 68 mg sodium, Carbohydrate 3 g carbohydrate, Fiber 1 g fiber, Protein 23 g protein.

ROASTED SALMON WITH LIME AND CILANTRO



Roasted Salmon with Lime and Cilantro image

This dish comes together in a flash, making it ideal for weeknight dinners. Serve it with our Roasted Sesame Asparagus and some rice or couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7

4 skin-on salmon fillets (6-ounces each)
Coarse salt and freshly ground pepper
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon chopped fresh cilantro leaves
Roasted Sesame Asparagus

Steps:

  • Preheat oven to 450 degrees. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
  • In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve with asparagus.

Nutrition Facts : Calories 324 g, Fat 19 g, Protein 34 g

LIME-MARINATED GRILLED SALMON



Lime-Marinated Grilled Salmon image

The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.

Provided by whodunitrdr

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

¼ cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4 salmon steaks

Steps:

  • Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
  • Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g

ROASTED SALMON WITH FENNEL AND LIME



Roasted Salmon With Fennel and Lime image

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

Steps:

  • Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
  • Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
  • Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
  • Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
  • Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
  • When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

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ROAST SALMON WITH LIME SALSA RECIPE - GRACE PARISI | FOOD …
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2013-12-07 Preheat the oven to 425°. Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith. Working over a bowl, cut in …
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  • Preheat the oven to 425°. 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.
  • 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.


ROAST SALMON WITH LIME SALSA RECIPE | MYRECIPES
2004-06-10 Step 2. 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, …
From myrecipes.com
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  • Preheat the oven to 425°. Using asharp 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.
  • 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.
  • Wine Recommendation: 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.


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Total Time 25 mins
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Calories 146 per serving
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ROASTED LIME SALMON WITH MANGO SALSA RECIPE – 1 POINT
2017-08-07 Instructions. In a large, shallow bowl, combine the olive oil, lime juice, lime zest, garlic. Add salmon, making sure to coat well with the marinade. Cover and let marinate for about 30 minutes. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place salmon on baking sheet and roast in oven for about 10-12 minutes, or ...
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Top Asked Questions

How to cook slow roasted salmon with fresh herb salsa?
This slow-roasted salmon with an elegant fresh herb salsa is wonderful at room temperature, making it perfect for a holiday brunch or buffet. Preheat the oven to 225°F and set an oven rack in the middle position. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top.
How long do you cook salmon in the oven with salsa?
Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through. Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango.
How long does it take to cook lime salmon?
Bake your salmon until it’s completely cooked through. This takes about 15-20 minutes depending on how thick your salmon fillet is, and how “done” you like it. Serve. Add the remaining cilantro and some decorative lime slices and serve your delicious baked lime salmon.
How to cook salmon in the oven?
For the Salmon 1 Preheat the oven to 225°F and set an oven rack in the middle position. 2 Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into... 3 Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served... More ...

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