Tuesday, July 12, 2011

Cilantro Lime Salmon

After this recipe, I will definitely will be using more lime in my dishes going forward,...and I might even plant a lime tree!

2 salmon filets, skin on
1/4 cup chopped fresh cilantro
Juice of one lime
Zest of one lime
2 garlic cloves, minced
2 tsp EVOO
fresh ground pepper

1 cup of water or chicken broth
½ long grained basmati rice
¼ cup frozen edamame
¼ cup frozen chopped spinach
1 green onion sprig, chopped
Juice from ½ lime
Zest from one lime (save some to sprinkle on top of finished dish)

In a small bowl, combine cilantro, juice of one lime, zest of one lime, garlic, EVOO, salt and pepper into a bowl. Marinate salmon in mixture in refrigerator for about 30 minutes.

Heat grill to high heat, grill fish skin side down 5-7 minutes, until skin is crisp. Flip fish, remove skin, squeeze juice from half a lime onto fish. Continue cooking for a few more minutes, until fish easily flakes and is still pink in the middle.

In a rice cooker, add water, rice, a drizzle of EVOO and salt. When the rice is almost done, mix in edamame, spinach and green onions. When rice is finished mix in lime juice and zest; fluff.

Serve fish over rice and sprinkle with extra lime zest.


  1. I love this recipe and have made it twice now! Did you mean to say basmati rice instead of balsamic rice?

  2. Yes, thanks for catching that. I've fixed it. Glad you enjoyed the recipe.