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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


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


    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