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Mexican Grilled Salmon 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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:4 servings

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

  • 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.

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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.