HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: CHILI-LIME SALMON
Mexican and Southwest cooking isn't just for tacos and burritos...
...the flavours are brilliant with seafood, giving you a tasty dose of healthy protein in 15 minutes
What's not to love?
Served with STURDY GREEK SALAD. Click for GREEK SALAD RECIPE.
PREP TIME: 5 min
COOK TIME: 8-10 min
SERVES: 4
INGREDIENTS
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4 salmon filets ( 24 oz / 700 g total weight)
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2 TBSP (30 ml) sunflower oil
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2 TBSP (30 g) butter, melted
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1-2 TBSP (15-30 ml) honey
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1 TBSP (315 ml) lime juice (juice of (½ of a small lime)
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1 sachet TASTE OF SANTA FE spice blend
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Salt to taste
TASTE OF SANTA FE spice blend. Click here to buy.
Seasoned with salt and pepper.
PREPARATION
1) Preheat oven to 350F/180C
2) Season both sides of salmon with salt. Heat a pan over medium high heat, add 1 TBSP olive oil and sear top side down for 2-3 minutes, until brown, flip upright transfer to an oven-proof baking dish.
3) In a small bowl, mix together melted butter, honey, lime juice and SANTA FE spice blend, then spoon mixture over the seared salmon filets.
4) Cook the salmon in the preheated oven for 8-10 minutes, until the white protein starts to bubble and leak out the sides.
Add 1-2 tsp olive oil and sear top side (non skin side) down for 2-3 minutes, until brown, and transfer to an oven-proof baking dish.
Spoon Chili-Lime mix over fillets.
SERVE
Top with fresh cilantro (coriander) and slices of fresh chili pepper as desired.
Click image for GREEK SALAD recipe.
Also pairs well with AMERICAN-STYLE COLESLAW and FRESH GREEN BEANS ...
...or serve next to ROASTED BROCCOLI, and/or sauted kale or collard greens.
Click image for Roasted Broccoli recipe.
Recipe & Photo Credit: Cathy Menees
INGREDIENTS
Go for wild salmon whenever you can, and make sure it's sourced from a sustainable supplier.
HONEY TIP: for young children, I use 2 TBSP honey, for teenagers/adults, I use 1 TBSP. adjust to your family’s taste.
COOKING TIME
The cooking time will vary by the thickness of your salmon filets. The best test of ‘doneness’ for salmon is when the white protein starts to bubble and leak out the sides (see photo). Before that, it’s under cooked. After that, it’s dry. So be watchful. You’ll get a feeling for it the more you do it!
LEFTOVERS?
Ever hear of fish tacos? Seriously yummy!
Fill a tortilla with salmon, iceberg lettuce, tomato, onion and a bit of greek yogurt.
COOK'S NOTES
