Chili Lime Salmon Food
CHILI-LIME GRILLED SALMON
Haven't tried this yet -- but it sounds like it would be bursting with flavor. I'm sure the fresh lime juice really highlights all the wonderful spices which were rubbed on the salmon.
Provided by Bobbie
Categories Very Low Carbs
Time 38m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat grill. In small bowl, combime all ingredients except salmon and lime wedges; mix well. Spread mixture over salmon.
- Place salmon on grill, skin side down on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals.
- Cook 15-18 minutes or until fish flakes easily with fork. Do not turn salmon.
- Serve salmon with lime wedges.
Nutrition Facts : Calories 220, Fat 7.5, SaturatedFat 1.4, Cholesterol 77.4, Sodium 129.5, Carbohydrate 1.8, Fiber 0.3, Sugar 0.7, Protein 34.6
GRILLED SALMON WITH CHILI-LIME SAUCE
We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.
Provided by GaylaJ
Categories Vietnamese
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.
Nutrition Facts : Calories 377.4, Fat 15.7, SaturatedFat 2.2, Cholesterol 98.5, Sodium 2852.4, Carbohydrate 17.7, Fiber 0.3, Sugar 14.2, Protein 40.4
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- Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.
- Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.
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- Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.
- Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.
- After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.
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