Lime And Garlic Salmon With Lime Mayonnaise Recipes

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.

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Steps:

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

Steps:

• Stir mayonnaise, red onion, lime juice, garlic, and lime zest together in a bowl. Cover bowl with plastic wrap and refrigerate until cold, about 30 minutes.

Steps:

• Place the egg, lime juice, salt and garlic into the bowl of a food processor. Pulse to mix.
• With machine running, slowly pour in oil in a thin, steady stream.
• If this mayonnaise is too thick, you can thin it out with a little more lime juice.

Steps:

• Mix marinade ingredients. Place fillet(s) in plastic sealable bag and pour marinade over, turning to coat. Let marinate 30 minutes at room temperature or 1 hour in the refrigerator, turning the fish once or twice to distribute the marinade evenly. Prepare a grill. Drain fish, reserving marinade. Place fillets on grill over indirect high heat and cover. Baste occasionally with the marinade. Do NOT turn the salmon fillets. When they are done, the fillets will lift easily from the skin. Approximately 5-6 minutes/1/2" inch of fillet or steak.

Steps:

• Season salmon fillets on both sides with lemon pepper.
• In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.