Mexican Grilled Salmon Recipe

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Mexican Grilled Salmon Recipe

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4 1
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

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

Nutritional Facts

1 each: 330 calories, 19g fat (4g saturated fat), 100mg cholesterol, 182mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 34g protein.

  • 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
  1. 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.
  2. Transfer to a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
  3. 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.
Originally published as Mexican Grilled Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p90

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