Chile Lime Salmon with Caribbean Salsa is an easy Lenten dish that can be made in under 20 minutes. Chile lime salmon is baked then topped with a Caribbean salsa made of kiwi, mango, bell pepper, grapefruit, and red onion.
Chile Lime Salmon with Caribbean Salsa Perfect for Lenten Season
It’s Lenten season, bring on the seafood. I must admit growing up I was not a fan of salmon. My mami loved it, made it often and slowly salmon began to grow on me.
Once I moved out on my own, I found the Lenten season a daunting task. 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, extremely 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 freshness this salsa is bright from fresh mangos, kiwi, and grapefruit. Feel free to swap 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. My chile lime salmon with Caribbean salsa is a meat-free satisfying meal.
HOW TO MAKE CARIBBEAN SALSA
This salsa is fresh on fresh on fresh and perfect for all seafood.
Made with made of kiwi, mango, bell pepper, grapefruit, and red onion then mixed with a lime juice, olive oil salt, pepper, and cilantro to create a fruity salsa, that pairs perfectly with the chile lime baked salmon.
EASY SEAFOOD RECIPES FOR LENT
Baked Salmon with Hibiscus Salsa
- 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.
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