 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
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 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.
|
|