Chile Lime Salmon with Caribbean Salsa
For many Lent season can seem a daunting task. I know it was for me when I moved out on my own. The first year I first moved out I ate pancakes, mac and cheese and loads of fish sticks in attempt to continue the Lenten tradition that my mom pulled off effortlessly each year. After failing miserably in my first Lenten season without my mom I realized I needed help, a bit of inspiration and an arsenal of new recipes.
This is one of the first recipes I made and still make to this day. An easy, very easy recipe made with only a few ingredients and topped with a sweet salsa that can be easily adjusted to suit your fruit preference.
A touch of the freshness this salsa is bright from fresh mangos, kiwi and grapefruit. Feel free to swap out oranges for grapefruit or papaya for mango, both work well. The Salmon is coated with a chile lime glaze made from fresh lime juice, a hint of spice from chili powder and a touch of sweetness from honey. Quickly baked on foil for easy clean up and topped with a fresh fruit salsa this Lenten meal is a meat-free satisfying meal.
- For Salsa:
- 2 kiwis peeled and diced
- 1 large mango peeled and dice
- 1 small green bell pepper seeded and diced
- ½ of a medium grapefruit peeled, diced
- ½ red onion diced finely
- ½ tsp lime zest
- Juice of lime
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup cilantro leaves washed
- For Salmon:
- 2 salmon fillets about 5-6oz each
- 1 teaspoon lime zest
- 4 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 garlic cloves finely minced
- 1 tablespoon honey
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
In a bowl whisk together lime zest, lime juice, olive oil, salt and pepper.
Add remaining ingredients, toss to coat.
Place in fridge until ready to serve.
Pre-heat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
In a small bowl combine all ingredients, except salmon. Place salmon on baking sheet with foil and coat with chile lime glaze.
Bake 12-18 minutes, until salmon is cooked through, no longer pink inside.
Serve warm topped with salsa.