Mexican Grilled Salmon Recipe

Be the first to write a review

Rate recipe

Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.—Rosalind Pope, Greensboro, North Carolina

This recipe is:

Quick

[X]

Rate Mexican Grilled Salmon Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Mexican Grilled Salmon Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 4 Servings

15 15 30

Ingredients

1 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1 small jalapeno pepper, halved and seeded
2 garlic cloves, minced
1/8 teaspoon salt
3 tablespoons lime juice
1 tablespoon sugar
1 tablespoon tomato sauce
1 teaspoon grated lime peel
4 salmon fillets (6 ounces each)
Salsa and lime slices, optional

Directions

Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime peel; cover and process until blended.
Transfer to a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 fillet (calculated without salsa and lime wedges) equals 330 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 182 mg sodium, 5 g carbohydrate, trace fiber, 34 g protein.

Originally published as Mexican Grilled Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p90