Cilantro-Lime Salmon

Tender salmon in a garlicky cilantro and lime sauce, served with green rice and mango salsa.

This dish is good enough to serve to guests yet surprisingly easy to make. Your choice to bake, broil or grill.

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Serves 4

INGREDIENTS

▪ Salmon filet — 1 ½ lbs (6 ounce servings)
▪ Cilantro lime sauce — ½ cup
▪ Olive oil — 2 Tbsp
▪ White long grain rice — 1 cup
▪ Water — 2 cups
▪ Chicken bouillon — 2 tsp
▪ Mango Salsa

To bake: Preheat oven to 425 degrees.
To grill: Preheat grill.

1. Wash salmon and pat dry. Brush on both sides with 2 Tbsp of cilantro lime sauce. Cover and set aside.

2. In medium saucepan with tight fitting lid, combine 2 Tbsp cilantro lime sauce and 1 cup dry rice and sauté over med heat for 3-4 minutes. Add 2 cups water and chicken bouillon and bring to a boil. Reduce heat to low simmer, cover and let cook 14 minutes. When rice is done, turn off heat and let sit, covered.

3. To bake: Arrange salmon in a shallow baking pan. Drizzle 2 Tbsp of olive oil over salmon. Roast until flaky and no longer translucent in the middle, 10 to 13 minutes.

To broil: Preheat broiler 2 minutes. Arrange salmon on foil on broiler pan. Drizzle 2 Tbsp of olive oil over salmon. Broil about 2 inches from flame until flaky and no longer translucent in the middle, 10 to 13 minutes.

To grill: Arrange salmon on heavy foil or oiled grill pan (the kind with small holes). Drizzle 2 Tbsp of olive oil over salmon. Grill until flaky and no longer translucent in the middle, 10 to 13 minutes.

4. When salmon is just barely done, remove from heat, place on serving platter and drizzle with remaining cilantro lime sauce. Cover with foil and let sit 3-4 minutes.

5. Serve salmon topped with mango salsa, and with green rice on the side.

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