Salmon With Lemon Cilantro Vinaigrette Food

LEMON CILANTRO BAKED SALMON

Steps:

• Smooth 1 Tbsp butter on surface of tinfoil for baking.
• Place salmon on top of the butter.
• Salt & pepper the filet.
• Drizzle with lemon juice, top with chopped cilantro.
• Dot with remaining butter.
• Seal up aluminum foil into a packet for baking.
• Bake at 375 for 35-35 minutes or until fish is tender and flaky.

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.

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.).

SALMON WITH CORIANDER/CILANTRO MANGO SALSA

Steps:

• Make salsa first by combining lemon juice, dressing and honey in a screw top jar, shake to combine.
• Combine dressing with remaining ingredients in a glass bowl, refrigerate until needed. Salsa can be made up to 2 hours ahead of time and stored in the fridge.
• Salmon.
• Pre-Heat oven to 190 degrees Celsius.
• Place salmon in an oven proof dish, that has been lightly greased with either cooking spray or oil.
• Brush salmon with olive oil, squeeze lemon over salmon, Sprinkle with ground sea salt and pepper.
• Bake for 30-35 Min's or until fish flakes easily, cooking time will vary depending on thickness of the salmon.
• Remove salmon from pan, allow to cool for 15 minutes. Either serve now, lukewarm, or refrigerate salmon for at least 2 hours to chill. Will last longer but chill no more than 24 hours. (I have done both and both are equally nice.).
• To Serve: Place salmon on a serving platter, Spoon small amounts of salsa over, garnish with lemon and coriander sprigs. Serve remaining salsa in a bowl on the side.

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.

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.

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.

GRILLED SALMON WITH CITRUS VINAIGRETTE

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.