Grilled Salmon With Lime Pepper Salsa

Photo: Liz Hughes

Ingredients

1 1/2 pounds salmon fillets

1/4 cup store bought dijon vinaigrette

sea salt to taste

2 tablespoons lime juice

3 tablespoons minced Vidalia onion or red onion

1 cup diced tri colored peppers

1/4 cup chopped fresh cilantro

1/2 teaspoon lime zest

1 tablespoon olive oil

2 Marinate salmon in vinaigrette for hours in the refrigerator

Mix lime, onion, peppers, cilantro,<

10 Heat grill to medium high. Sprinkle with sea slat and cook minutes on each side

Top cooked salmon with salsa

Virtually Homemade

Preparation

Marinate salmon in vinaigrette for 1-2 hours in the refrigerator.

Mix lime, onion, peppers, cilantro, zest and olive oil in small bowl. Salt to taste.

Heat grill to medium high. Sprinkle with sea slat and cook 5-10 minutes on each side.

Top cooked salmon with salsa.

Place your ad here
Loading...

About

I often receive the gift of citrus from friends with an abundance of trees in their backyard. Last week it was half a dozen limes, beautifully ripened and filled with a tart juice that complements sparkling water, homemade margueritas or salmon.

Summer is in full swing, so our outdoor grill is my stovetop of choice. I love to grill salmon but recently have been perplexed by what is the healthiest and safest type of salmon to consume. After some research, I found a great article on Shine Yahoo!, that laid it all out in a simple and comprehensive manner.

Generally, US farmed Atlantic Salmon seems to be the most nutritional and reliable source. Since the wild version of this fish is nearly extinct, there has been a proliferation of salmon farms off the coast of Maine. Their omega-3 levels are high due to a diet rich in other fish with elevated omega levels.

This salmon dish is especially colorful and tasty. Marinating the salmon adds depth of flavor and the citrus in the salsa cuts the richness of the fish. If you can grab a lime off a tree - even better!