roast salmon with lime salsa
categories:  Fish | Salmon   

Prepared: 2004-04-05

Ingredients:

• salmon
• limes
• 1/3 cup very thinly sliced red onion
• 1 1/2 tablespoons chopped cilantro leaves
• 1 small jalapeno chile pepper, halved, seeded and very thinly sliced crosswise
• 2 tablespoons olive oil, divided
• pinch of sugar
• coarse salt or sea salt to taste
• freshly ground pepper

Preparation:

• preheat to 425 degrees f.
• using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith.
• working over a bowl, cut in between the membranes to release the lime section into the bowl.
• cut each section crosswise into quarters.
• return the limes to the bowl and stir in the onion, cilantro, and jalapeno chile pepper.
• add 1 tablespoon of the olive oil, sugar, and salt; toss well.
• heat a heavy, oven-proof skillet over medium-high heat until it begins to smoke (add remaining 1/2 tablespoon olive oil to make a light film).
• season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute.
• flip the fish over and put the skillet in the oven.
• roast for approximately 4 to 6 minutes or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part).
• remember the salmon continues to cook after it is removed from the heat source.
• carefully remove salmon from pan and transfer onto individual serving plates.
• serve with the lime salsa.

makes 4 servings @ 308 calories per serving