Salmon in Lime Sauce Recipe
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.
- 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.
Reviews for Salmon in Lime Sauce
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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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