CILANTRO LIME SALMON
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
- Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
- Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.
SALMON WITH LIME CILANTRO BUTTER
I first found this in 2001 on an online site called Fishingworks.com. Since then it's become our standard quick grill Salmon recipe.
Provided by Rutecki Family
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In 12X8 glass baking dish, combine marinade ingredients, blend well. Add salmon, turn to coat. Cover dish and refrigerate 30-60 minutes.
- In small bowl, combine all butter ingredients, set aside.
- Heat grill. Oil grill rack. Place salmon on gas grill over medium high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10-17 minutes or until fish flakes easily, turning once.
- Broiler directions: Place salmon on oiled broiler pan, broil 4 to 6 inches from heat for 10 to 17 minutes or until fish flakes. Turn once.
Nutrition Facts : Calories 301.7, Fat 22.2, SaturatedFat 8.9, Cholesterol 89.6, Sodium 661.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 23.8
SALMON WITH LIME HERB BUTTER
Reader's Digest, as homey as it gets, took me by surprise with an international lineup of recipes in its "30 Minute Cookbook." I gave its recipe for salmon with lime-herb butter a try, partly because keeping compound butters in the refrigerator is a terrific time saver.
Provided by William Grimes
Categories easy, quick
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
- In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
- Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
- To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 21 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 1 gram
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
SOUTHWEST GRILLED SALMON WITH CILANTRO LIME BUTTER
Make and share this Southwest Grilled Salmon With Cilantro Lime Butter recipe from Food.com.
Provided by Joel6538
Categories Southwestern U.S.
Time 2h27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
- Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
- Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
- Fish should be cooked through, but still very moist.
- Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
- Pour over salmon and serve immediately.
- This dish goes well with oven roasted asparagus or a tossed salad.
Nutrition Facts : Calories 435, Fat 25.1, SaturatedFat 9.6, Cholesterol 135.1, Sodium 287.5, Carbohydrate 4.3, Fiber 1.4, Sugar 0.7, Protein 47.3
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- Preheat oven to 350 F degrees. Line a baking sheet with aluminum foil. Place the lime slices on the bottom of the sheet in a long line, we will place the salmon over this.
- Prep the rub and sauce: In a small bowl whisk together the paprika, chili powder, salt and pepper. In another bowl, stir together butter, lime juice, honey, and garlic.
- Prep the salmon: Rub the salmon on both sides with the dry rub then lay it over the lime slices on the baking sheet. Pour the honey/lime sauce evenly over the salmon. Fold the sides of foil up over the salmon, we don't want to cover the salmon just keep the sauce from spilling over.
- Bake: Transfer the baking sheet to the oven and bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
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- Place butter in a small bowl and microwave for 10 seconds, enough to slightly soften but not melt. Add garlic, cilantro, and lime juice.
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