Lime-Cooked Salmon With Salad Recipe - Cooking Index
Lime-Cooked Salmon With Salad Recipe - Cooking Index
| Skinless salmon fillets - diced | ||
| Fresh green limes or key limes | ||
| 3/4 cup | 46g / 1.6oz | Diced Vidalia onions |
| 3/4 cup | 46g / 1.6oz | Diced garden fresh tomatoes |
| 1 | Fresh cilantro - coarsely chopped | |
| 1 | Tomatillo - diced (small) | |
| 1 | Garlic - crushed | |
| Fresh chile peppers | ||
| Olive oil | ||
| Fresh rosemary - crushed |
Make some nice skinless Salmon fillets. Dice the fillets into 1/4 inch cubes, about 1/2 to 3/4 cup or more. Put into a bowl. Squeeze the juice of enough fresh, green limes or key limes, to just cover the salmon. Stir every half-hour, for about 4 to 8 hours until the meat is done.
While you're waiting, dice up about 1/2 to 3/4 cup of nice Vidalia or Hana, Maui onions. Dice some chives. Dice about 1/2 to 3/4 cup of nice garden fresh tomatoes. Coarsely chop a nice fresh bunch of Cilantro. Dice one small Tomatillo. Crush one clove of garlic. Add a small amount of your favorite chilies, if you want; but be careful not to overwhelm the delicacy of the Salmon. Get out your freshest, nicest tasting Olive oil, flavored or not.
You may have noticed that the acid in the lime juice is actually "cooking" the salmon. No, really! When the Salmon is "done", drain off and reserve the lime juice. Mix in all of the other ingredients, except the olive oil. With a little of the lime juice and a little of the Olive oil, make a dressing for the Salmon. Fresh crushed Rosemary is a nice garnish and a very good flavoring for the dressing.
Source:
Bill Martin
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