And YUM-elicious!
1 pound Shetland or Sockeye Salmon
3-4 tablespoons fresh lime juice
1/2 teaspoon sugar
1 tablespoon chili power
1 tablespoon cumin
2 gloves garlic, minced
1 jalapeno, seeded and minced
salt and pepper
I grilled this outside. I took the salmon out of the fridge 30 minutes before grilling and covered it with the sauce. I always put the salmon skin side on aluminum foil--no need to turn over. I grilled it for about 15--20 minutes on high heat. Check at 15.
Can be broiled or baked in oven; 425 for about 15--20 minutes.
I served it with fresh corn-on-the-cob from a farm down the street. And a parsley mashed potato and sweet potato mix.
Okay, so I can do it in the oven. I can get the ingredients today. (I'm Ruth Glick)
ReplyDeleteMy standard way to cook fish is in a skillet w/ "crab imperial" on top, so I am always looking for good recipes.
ReplyDeleteaunt ruth's love brought me here! thanks for finding her through FB. i think you will agree with her when she said, "everything tastes better shared!"
ReplyDeletethis salmon looks great!