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Roast Salmon w/Lime Salsa




Source of Recipe


link


Recipe Link: http://whatscookingamerica.net/SalmonLimeSalsa.htm

List of Ingredients




Roast Salmon w/Lime Salsa

2 large limes
1/3 cup very thinly sliced red onion
1 1/2 tablespoons chopped cilantro leaves
1 small jalapeno chile pepper, halved, seeded and very thinly sliced
crosswise
2 tablespoons olive oil, divided
Pinch of sugar
Coarse salt or sea salt to taste
4 salmon steaks or fillets (6-ounces each), skin and bones removed
Freshly ground pepper

Preheat to 425 degrees F. 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 section into the bowl. Cut each
section crosswise into quarters. Rturn the limes to the bowl and stir in the
onion, cilantro, and jalapeno chile pepper. Add 1 tablespoon of the olive
oil, sugar, and salt; toss well.
Heat a heavy, oven-proof skillet (I use my cast-iron pan) over medium-high
heat until it begins to smoke (add remaining 1/2 tablespoon olive oil to
make a light film). Season salmon on both sides with salt and pepper and
then place in hot skillet; sear until nicely browned, about 1 minute. Flip
the fish over and put the skillet in the oven. Roast for approximately 4 to
6 minutes or until a meat thermometer registers an internal temperature of
140 degrees F (salmon will be slightly opaque in thickest part). Remember
the salmon continues to cook after it is removed from the heat source.
Carefully remove salmon from pan and transfer onto individual serving
plates. Serve with the Lime Salsa.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Makes 4 servings.

Recipe