Spicy Tangy Salmon

Cook Time
30 minutes mins
Calories
288
Serving Size
4
Carbs
9.2
Fat
13.5
Protein
34.9
Spicy Tangy Salmon
Photo by: Jessica Posey

description

An easy and healthy 30 minute meal!

ingredients

  • 4 salmon fillets

Marinade:

  • 2 teaspoons olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • 1 teaspoon minced garlic
  • ¼ teaspoon black pepper

Sauce:

  • 1 tablespoon lime juice
  • 1 tablespoon sriracha (hot red chili sauce that can be found in the Asian section)
  • ¼ teaspoon garlic powder
  • 1 tablespoon honey
  • 1 tablespoons cilantro, roughly chopped

directions

  1. Whisk together all marinade ingredients. Place salmon and marinade in a zip lock bag , seal, and chill 30 minutes or overnight.
  2. Remove salmon from bag and discard marinade. Spray a nonstick pan or skillet with cooking spray and cook salmon over medium-high heat 6-8 minutes on each side until salmon begins to blacken very slightly and is flakey (falls apart easily when touched with a fork). If salmon has skin on, carefully peel skin off after cooking and discard.
  3. While the salmon is cooking, whisk together sauce all sauce ingredients except for cilantro. Heat in a small sauce pan over medium heat and bring to a boil, then reduce to a simmer. When salmon is cooked, drizzle sauce over salmon and sprinkle with chopped cilantro.
Served here over a spinach and kale salad with avocado and grape tomatoes using the sauce as dressing for the salad!

 

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Spicy Tangy Salmon

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Spicy Tangy Salmon

Photo by: Jessica Posey

Description

An easy and healthy 30 minute meal!

Details

Cooking Time: 30 minutes
Recipes Makes: 4
Calories: 288
Carbs: 9.2
Fat: 13.5
Protein: 34.9

Ingredients

  • 4 salmon fillets

Marinade:

  • 2 teaspoons olive oil
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • 1 teaspoon minced garlic
  • ¼ teaspoon black pepper

Sauce:

  • 1 tablespoon lime juice
  • 1 tablespoon sriracha (hot red chili sauce that can be found in the Asian section)
  • ¼ teaspoon garlic powder
  • 1 tablespoon honey
  • 1 tablespoons cilantro, roughly chopped

Directions

  1. Whisk together all marinade ingredients. Place salmon and marinade in a zip lock bag , seal, and chill 30 minutes or overnight.
  2. Remove salmon from bag and discard marinade. Spray a nonstick pan or skillet with cooking spray and cook salmon over medium-high heat 6-8 minutes on each side until salmon begins to blacken very slightly and is flakey (falls apart easily when touched with a fork). If salmon has skin on, carefully peel skin off after cooking and discard.
  3. While the salmon is cooking, whisk together sauce all sauce ingredients except for cilantro. Heat in a small sauce pan over medium heat and bring to a boil, then reduce to a simmer. When salmon is cooked, drizzle sauce over salmon and sprinkle with chopped cilantro.
Served here over a spinach and kale salad with avocado and grape tomatoes using the sauce as dressing for the salad!

 

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