Salmon with Chili Lime Glaze
Servings
2Serving size
4 ounces salmon with glazeThis recipe can be multiplied and makes great leftovers, hot or cold.
Serve with Brown Rice or Cilantro Lime Rice or Savory Quinoa or Sesame Rice or Simple Quinoa
AND
Serve with Asian Spiced Snap Peas or Ginger Snow Peas or Grilled Bok Choy or Herbed Zucchini or Parmesan Zucchini or Sambal Roasted Carrots or Sauteed Leeks or Sauteed Spinach or Shredded Brussels Sprouts
Ingredients
| 1 tsp. Olive oil |
| 1/2 tsp. Lime zest (minced) |
| 1 lime yields Lime juice, raw |
| 2 tsp.. Honey |
| 1/8 tsp.. Ground cumin |
| 1/4 tsp. Red Pepper Flakes |
| 1/4 tsp. Paprika |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 Ounces Fresh atlantic salmon (two 4-ounce filets) |
Instructions
Place the olive oil in a bowl with the lime zest, lime juice, honey, cumin, red pepper flakes, paprika, salt, and pepper.
Whisk together until well blended.
When the oven comes to temperature place the salmon filets in a shallow baking dish.
Top with half of the chili lime sauce.
Place under the broiler for 5 minutes.
Top with the other half of the glaze and broil for another 4 minutes (for rare), 6 minutes (for medium rare) and 8 to 10 minutes until cooked through.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cilantro Lime Rice
Shake the can of coconut milk very well before opening it. In a medium sauce pain, heat the coconut milk, water, salt and lime juice. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 40-45 minutes. Do not boil away all of…
Savory Quinoa
Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes. Add the celery and cook for another 2 minutes. Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute. Add the chicken…
Sesame Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Simple Quinoa
Place the water, salt and pepper in a skillet over high heat. When the water boils add the quinoa and reduce the heat until the quinoa is simmering. Cook for 10 minutes covered and the remove the lid. Continue to simmer until the quinoa is soft and the liquid evaporated.…
AND
Serve this recipe with one of these vegetable side dishes.
Asian Spiced Snap Peas
Place the sesame oil in a large skillet over medium heat. Add the minced shallot and cook for about 1 minute. Add the snap peas, five spice powder, ginger, soy sauce, and pepper and cook for about 5 minutes, stirring frequently. Add the sesame seeds and the butter and cook…
Ginger Snow Peas
Place the sesame oil in a small skillet over medium heat. Add the ginger and shallot. Cook for about 8 minutes stirring frequently. Add the snow peas and cook for about 4 minutes. Stir frequently. Add the soy sauce and pepper. Toss well. Cook for another 4 to 6 minutes.…
Grilled Bok Choy
Slice the bok choy lengthwise in half. Mix together the hoisin, soy sauce, and maple syrup until smooth. Heat a griddle over high heat. When hot, add the sesame oil and then the bok choy, cut side down. Cook for about two minutes. Adjust the heat so the bok choy…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Sambal Roasted Carrots
Place a large roasting pan in the oven and preheat to 325°F. When the oven is hot, add the sesame oil and then the carrots. Roast for about 20 minutes. Toss occasionally. Add the Sambal and toss well to coat the carrots. Roast for another 5 minutes and serve.
Sauteed Leeks
Rinse the leeks well. Cut the stem end off and any dried leaf tips of the dark green tops. Slice in half lengthwise. Rinse again to remove any dirt from the inside of the leeks. Slice the leeks crosswise to separate the dark green tops from the white. Slice both…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is amazingly flavorful. It is a perfect balance of tartness from the lime and freshness of lime zest. The honey and aromatics spices balance the tartness well and the spiciness really brings it all together.
You don’t need a lot of oil for this glaze. Salmon is a fatty fish, and as it cooks it will release some oil. If you use more oil in the pan or the glaze, this will be, quite simply, too greasy.
The 1/4 teaspoon of red pepper flakes is only sort of spicy and if you like spicier, feel free to add another 1/4 teaspoon at a time to taste.