I adapted this delicious salmon recipe from the January 2001 issue of Food & Wine magazine.
Recipe is by Grace Parisi and photo by Anna Williams.
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Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
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More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Oven Roasted Salmon with Lime Salsa
Yields: 4 servings
Prep time: 20 min
Cook time: 7 min
2 large limes
1/3 cup very thinly-sliced red
1 1/2 tablespoons chopped
1 small jalapeno
chile pepper, halved, seeded and very thinly sliced crosswise
olive oil, divided
Pinch of granulated sugar
salt or sea salt to taste
salmon steaks or filets (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 salmon 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
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Makes 4 to 6 servings (depending on size of salmon filet).
Makes 4 servings.