Roast Salmon With Lime Salsa

Submitted by ncmysteryshopper

"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."

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photo by Debi9400

Ready In:: 17mins
Ingredients:: 9
Serves:: 4

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

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.

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Reviews

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.

Debi9400
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!

Wendy-Bob
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:)

Leslie
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.

lazyme
Call me lazy and all thumbs, but I found peeling and sectioning limes just way too much work. Perhaps my limes were a bit small for the job. Fortunately I didn't lose any fingers and Dh enjoyed the salsa even more than I did.

sugarpea

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RECIPE SUBMITTED BY

ncmysteryshopper

Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. Her name is Pebbles and she is lovely!

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I am most known for cooking with all kinds of wine and liquor. I am always on the hunt for the perfect blend of flavors.... the dish whose first bite makes you put your fork down and relish the mouthful. Sushi, Spicy Foods, Mussels, Shrimp, Lobster, Stone Crabs, Artichokes, Traditional Thai Food, Middle Eastern, Moroccan, French, Mexican, Indian, Asian, Turkish, and the list goes on and on..... <a href="http://www.amazingcounter.com"><img border="0" src="http://c7.amazingcounters.com/counter.php?i=1582062&c=4746499" alt="web page hit counter"></a><a href="http://www.smartdiets.info/coupons/weight-watchers.html"></a> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/BarStarOnWireLine.gif"> Zaar Chefs that have passed away and live on forever in my heart! 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