A quick 15 minutes Lime Cilantro Salmon recipe to whet your appetite! Moreover, the sauce makes a great dressing for salads. You can toss it with your pasta or serve the salmon over any carb of your choice. I had mine with cauliflower rice while the family had theirs with couscous. Served with a side of grilled white asparagus, sauteed sweet peppers, and mashed avocado. This recipe is a versatile one that can be modified to fit your dietary needs. I’ve included a Keto and Whole30 modification in the recipe card.
By now you’d know that I’m a big fan of The Alaska Guys (TAG). They bring in only the finest wild-caught Alaskan seafood. From the different kinds of salmon, white fish like cod, halibut, and pollock, to the meatiest sweet Alaskan King Crab. They also carry delicious sausages, beef, and non-Alaskan products. Seriously, if you have not tried wild-caught Alaskan salmon, please do yourself a favour and try it. You no longer have to deal with the nasty fishy smell on your hands and in your kitchen. You’d taste the difference, this I promise you.
TAG recently released a new product on their website. It is a 500g pack of skinless and boneless sockeye salmon, individually portioned and vacuum packed. It’s going at $25.50/500g pack. A steal as compared to the regular 160-220g sockeye portions at $68/kg. This is also a great option for family with young kids with a smaller appetite who prefers not to have fish skin on their fillet. Great for cooking soup and congee. My girls aren’t big on salmon skin, so yay for no wastage! Each individual portion size was also perfect for my family of 4, plus my helper. 🙂
More Alaskan seafood recipes:
- Mentaiko Salmon (find out more about Alaskan seafood)
- Creamy Butter Spot Prawns
- ‘Lobster’ Roll
- Fish Beehoon Soup (Alaskan Pollock)
- Lemon Basil Crab Pasta
- Almond Crusted Halibut
- Orange Spot Prawns
- Thai Style Poached Pollock
- Skillet Seafood Paellahttps://delishar.com/2020/04/mentaiko-salmon.htmlhttps://delishar.com/2020/04/mentaiko-salmon.html
- Halibut with Blueberry Sauce
- Crispy Skin Salmon on Couscous
- Seared Halibut with Yuzu Mushroom Butter Sauce
- Kani Avocado Salad with Snow Crab Legs
- Miso Cod with Asian Zoodles
- Snow Crab Rice Paper Roll
- Crispy Skin Salmon with Pomegranate Maple Balsamic Glaze
- Baked Orange Miso Salmon
- Soy Honey Ginger Salmon
Lime Cilantro Salmon
Ingredients
- 1 pack TAG Alaskan Sockeye (Red) Salmon Skinless Boneless 500g
- 2 lime Juiced
- 2 cloves garlic minced
- 1/4 cup cilantro chopped and divided
- 1/4 cup butter
- 1/3 cup stock chicken or veg is fine
- 3 tbsp maple syrup or honey
- salt and black pepper to taste
- 1/2 tsp red chilli flakes optional
- 2 tbsp olive oil
Instructions
- Thaw salmon and pat dry
- Season salmon with salt and black pepper
- Heat pan on medium high with olive oil until shimmering
- Add salmon, and lower heat to medium-low
- Cook 2 minutes each side, then remove to plate
- In the same pan, add butter, chili flakes and garlic to cook until fragrant
- Then add stock, lime juice, maple syrup, and cilantro
- Allow to simmer and reduce
- Pour over cooked salmon and garnish with reserved fresh cilantro
Notes
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