Salmon in Lime Sauce Recipe

5 1 1
Salmon in Lime Sauce Recipe
Salmon in Lime Sauce Recipe photo by Taste of Home
Publisher Photo

Salmon in Lime Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
Helen Vail marinates salmon and vegetables in a pleasant lime mixture, then tucks individual portions into foil packets. "I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes," adds the Glenside, Pennsylvania cook.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1-1/3 cups lime juice
  • 1/4 cup canola oil
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon cayenne pepper
  • 4 salmon fillets (6 ounces each)
  • 1 small tomato, chopped
  • 1 small sweet red pepper, chopped
  • 2 green onions, thinly sliced

Directions

In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.
Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape. Yield: 4 servings.
Originally published as Salmon in Lime Sauce in Quick Cooking March/April 2002, p10

  • 1-1/3 cups lime juice
  • 1/4 cup canola oil
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon cayenne pepper
  • 4 salmon fillets (6 ounces each)
  • 1 small tomato, chopped
  • 1 small sweet red pepper, chopped
  • 2 green onions, thinly sliced
  1. In a small bowl, combine the first four ingredients. Pour half of the marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat. Add the tomato, pepper and onions to remaining marinade; refrigerate fish and vegetables for 30 minutes.
  2. Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly.
  3. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape. Yield: 4 servings.
Originally published as Salmon in Lime Sauce in Quick Cooking March/April 2002, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSalmon in Lime Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
peanutsnona76 User ID: 8027573 131205
Reviewed Oct. 24, 2014

"This is the recipe every member of my family requests for their birthday dinner. Since we are garlic lovers, we frequently add 1 T minced garlic to the sauce."

Loading Image