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I adapted this recipe from the January 2001 issue of Food & Wine magazine.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Roast Salmon with 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. Return 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.