Broiled Salmon With Lime And Cilantro Food

ROASTED SALMON WITH LIME AND CILANTRO

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.

CILANTRO LIME GRILLED SALMON

Steps:

• Make the cilantro lime marinade. In a small food processor, pulse together the cilantro, lime zest and juice, garlic, olive oil, salt, black pepper, and red pepper flakes. Add additional olive oil as needed until you reach a smooth consistency.
• Marinate. Place the salmon portions in a gallon-sized zip-top bag. Add the marinade to the bag, press out any excess air, and seal. Marinate in the refrigerator for 1-2 hours (not any longer.)
• Preheat. When ready to cook the salmon, prepare your grill for indirect cooking at medium heat. Your target temperature in your grill should be around 375 to 400 degrees F.
• Grill. Remove the salmon from the marinade and place it on your grill, skin side down. Use a spoon to spread any additional marinade on top of the salmon. Grill for 8-10 minutes (without flipping) or until the salmon is done. Your salmon is finished when the internal temperature reaches 145 degrees F. The flesh will appear opaque and flake easily with a fork.
• Enjoy. Serve immediately with freshly sliced lime wedges and additional cilantro, if desired.

CILANTRO LIME SALMON

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.

GRILLED CILANTRO SALMON

Steps:

• In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
• Place salmon steaks in a baking dish, and season with salt and pepper.
• Pour marinade over salmon, cover, and refrigerate 10 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil grill grate.
• Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

BAKED SALMON WITH CILANTRO AND LIME

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.).

CILANTRO-TOPPED SALMON

Steps:

• Place salmon skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Drizzle with 1-1/2 teaspoons lime juice. , In a small bowl, combine the cilantro, onions, jalapeno, oil, salt, pepper and remaining lime juice. Spread over salmon. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

SOUTHWEST GRILLED SALMON WITH CILANTRO LIME BUTTER

Steps:

• For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
• Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
• Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
• Fish should be cooked through, but still very moist.
• Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
• Pour over salmon and serve immediately.
• This dish goes well with oven roasted asparagus or a tossed salad.

BROILED SALMON WITH CILANTRO AND LIME

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!