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Chile Lime Salmon with Caribbean Salsa

Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. For Salsa:
  2. In a bowl whisk together lime zest, lime juice, olive oil, salt and pepper.
  3. Add remaining ingredients, toss to coat.
  4. Place in fridge until ready to serve.
  5. For Salmon:
  6. Pre-heat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.
  7. In a small bowl combine all ingredients, except salmon. Place salmon on baking sheet with foil and coat with chile lime glaze.
  8. Bake 12-18 minutes, until salmon is cooked through, no longer pink inside.
  9. Serve warm topped with salsa.