Salmonwithlimeandcilantrosauce Recipes

Steps:

• Preheat oven to 450°.
• Place salmon on baking sheet and season with salt and pepper.
• Bake until no longer pink in the middle, 10-13 minutes.
• Remove salmon from pan leaving skin on the baking sheet.
• In a small bowl mix together lime juice, sugar, and soy sauce. Mix in chopped cilantro.
• Serve salmon with sauce poured over it.

Steps:

• Sprinkle garlic powder, salt and pepper on top of salmon steaks or fillets.
• In a small glass, mix olive oil, lime juice, cilantro and Splenda.
• Place salmon in a nonstick skillet over medium-high heat and cook 4-5 minutes. Turn and cover with cilantro mixture and cook another 4-5 minutes.

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

Steps:

• In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

Steps:

• Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish.
• Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce.
• In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat.
• Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down.
• When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.

Steps:

• Place fish on plate.
• Combine cilantro, garlic, lime juice, oil and salt in a bowl.
• Set 2 tablespoons aside in a separate bowl.
• Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade).
• Cover and let it sit 10 minutes.
• Spray broiler rack with nonstick cooking spray.
• Place salmon on rack and brush with 1 tablespoon marinade.
• Broil 6" from heat about 3-4 minutes.
• Turn steaks over and brush with remaining tablespoon of marinade.
• Broil 3 more minutes or until cooked through.
• Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade.
• However, since thicker steaks will take longer to cook, the marinade can burn.
• To compensate for this, I add a little bit of marinade at a time.
• For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook.
• So I brush the salmon steaks with less marinade, around 1/2 tablespoon.
• I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications.
• Then I broil for another 2 1/2 minutes.
• I then turn the salmon over and add more marinade, still reserving a little.
• I broil another 2 1/2 minutes.
• I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
• This may seem tiresome, but it's well worth it.
• The marinade is great and you definitely don't want it to burn!

Steps:

• Place salmon in an ungreased 8-in. square baking dish. In a small bowl, combine the lime juice, brown sugar, butter, Soy Sauce Substitute, parsley, garlic powder and pepper; pour over fillets. Top with lime slices. , Bake, uncovered, at 350° for 20-23 minutes or until fish flakes easily with a fork. Remove salmon and keep warm. Pour pan juices into a small saucepan; bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with salmon.

Steps:

• Preheat oven to 425°. In a bowl, whisk zest, juice, syrup, Sriracha, and salt. Place salmon in a baking dish lined with parchment paper; pour mixture over top. Roast until cooked through and flaky, 15 minutes. Sprinkle with cilantro; serve.

Steps:

• Grease pan with 1T olive oil.
• Place fillets, skin side down in an 8x8 baking dish.
• Combine cilantro, garlic, lime juice, remaining olive oil, and (if desired) salt in a small bowl.
• Pour mixture over fish.
• Bake at 425 for 12-15 minutes, to desired doneness. (Thicker fillets will require additional time.).

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.

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.

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

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.

Steps:

• Grate peel from 1 lime.
• Squeeze juice from both to measure about 1/3 cup.
• In a small bowl, stir juice with peel, honey, Dijon& salt until smooth.
• Preheat BBQ& oil grill.
• Brush salmon with sauce.
• Grill, basting often, until a knife tip inserted into centre feels warm (about 5 mins per side).

Steps:

• Finely chop cilantro and in a small bowl stir together with sour cream, lime juice, coriander seeds, and salt and pepper to taste. Arrange salmon on a platter and serve with cilantro cream and bread. Garnish salmon with lime halves.