Chili Lime Baked Salmon In Foil Food

CHILI LIME SALMON

Steps:

• Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub chili powder, smoked paprika and cumin on salmon and slide lime slices halfway underneath the salmon, as pictured.
• In a medium bowl, whisk together soy sauce, lime juice, and honey and drizzle evenly over salmon. Sprinkle with half of the cilantro, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
• For a complete meal with vegetables (omit this step if not making vegetables) - spread sheet pan with asparagus and broccoli florets and drizzle with 1 tablespoon of olive oil, salt, and pepper, to taste. Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon. Place the salmon in the middle of the sheet pan and slide lime slices underneath the salmon. Place another sheet of foil loosely over the salmon
• Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Open the foil and turn oven to broil - cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
• Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

BAKED WHOLE CRAPPIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
• Pat fish dry; score the skin of fish in a diamond pattern with a very sharp knife. Place fish on the prepared baking pan. Cover tails of fish with aluminum foil to avoid overbrowning.
• Combine cilantro, olive oil, lime juice, garlic, salt, and paprika in a blender; pulse until mixture is a soft paste.
• Spread cilantro-garlic paste on each fish, pressing the paste into the scored sections. Place 2 lemon slices on each fish.
• Bake, uncovered, in the preheated oven until fish flakes easily when tested with a fork, about 20 minutes.