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January 02, 2013

Lime Pepper Encrusted Salmon

This is one of my new favorites. I made it for dinner the other night and added left over rice with chopped hazelnuts and bacon bits. It was delish.

Serves 8
Prep time: 8 minutes
Total time: 20 minutes

Ingredients:

4 cups mixed lettuce, washed and drained

For the salmon

  • 1 ½ pounds salmon, skin removed
  • Juice from one lime
  • Prepared lime pepper seasoning, enough to completely coat top of salmon, about 2 tablespoons
  • 2 tablespoon extra virgin olive oil

    For the vinaigrette

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons capers
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon fresh thyme, chopped
  • Kosher salt and fresh cracked pepper to taste

    Instructions:

    Preheat oven 400 degrees F.

    For the salmon, squeeze the juice of the lime evenly on both sides of the salmon. Coat top of salmon with lime pepper, getting on a good solid layer. Place in oven and cook about 12-15 minutes or until desired degree of doneness, depending on thickness of salmon. Remove from oven and cool.

    For the vinaigrette, combine all ingredients into a jar with a tight fitting lid and shake until emulsified. Season to taste with salt and pepper.

    To serve, distribute the lettuce equally onto 8 salad plates and top with equal portions of salmon. Add vinaigrette.

    Make it your own: by adding your favorite cheese, bacon bits, roasted red peppers, almonds or hazelnuts and/ or olives.

  • Posted by terri at January 2, 2013 01:36 AM

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