Sheet Pan Chili Lime Salmon


    1/2 cup freshly squeezed lime juice (or juice of 2 limes)
    1/4 cup fresh chopped parsley
    2 tablespoons olive oil
    2 tablespoons water
    1 tablespoon minced garlic (or 4 crushed garlic cloves)
    1 1/2 teaspoons red chilli flakes (adjust to your preference of spice)
    1 teaspoon ground Cumin
    1 1/2 teaspoons salt
    1 tablespoon honey
    4 salmon fillets (wild caught if possible)
    1 red bell pepper (capsicum), deseeded and chopped
    1 green bell pepper (capsicum), deseeded and chopped
    1 yellow bell pepper (capsicum), deseeded and chopped
    1 onion , cut into wedges


  • heat up kithen appliance to grill/broil settings on high heat. Spray a baking sheet receptacle with oil spray; put aside.
  • Whisk juice, parsley, olive oil, water, garlic, chili pepper flakes, cumin, salt and parsley along to mix. Add the honey and whisk once more till the honey runs sleek through the remainder of the ingredients. prepare the salmon fillets, peppers and onion in a very single layer on the ready baking tray; and pour over half the marinade. Toss peppers and onion to coat; and rotate the salmon to coat within the marinade.
Broil / grill till the peppers square measure simply commencing to char at the perimeters (about ten minutes) and also the salmon is parched to your feeling (about ten minutes). take away from the kitchen appliance and serve straight off with lime wedges and remaining marinade for other flavour. (If the peppers aren't done to your feeling, merely transfer the salmon to a plate and come peppers to the kitchen appliance till roast to your liking).


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