Pepper Lime Salmon
I stayed true to my word and made salmon last night. My grocery story had a sale on farmed salmon and I got a couple fillets for me and the hubby. I did a small variation of a lime-marinated grilled salmon recipe I found on allrecipes.com. This recipe is awesome not only in taste but because it is low carb — only 2 net carbs per 6-oz serving of fish. Sweet!
I decided I wanted more heat and upped the cayenne pepper amount. I really wanted to add some sriracha sauce to really spice it up. This was my first serious attempt at making and eating salmon, so you can’t blame a girl for wanting to bring the heat. In the end I passed on the sriracha. Maybe next time.
Anyway, I enjoyed this dish. The lime really came through each bite. There was a bit of a kick, but nothing too hot for those of you sensitive to heat. The marinade didn’t over power the fish, which I’m convinced isn’t possible when it comes to Salmon. This fish has a very strong taste. It took the third bite for me to truly enjoy the dish.
So would I eat salmon again? Yes, but I must say I do prefer the mellow taste of white fish. Heck, bluefin tuna, also a red fish, doesn’t have as strong a kick as salmon. Salmon is an acquired taste…and I’m finally OK with acquiring it.
As for the marinade, it is a keeper too. Not only will I use it again on most fish, but I’ll also try it with chicken and pork. If I tweak it, I might try replacing the garlic powder with fresh minced garlic. I may even add some fresh cilantro.
Lime Pepper Salmon
- Net Carbs: 2g
- Weight Watchers PP: 10 points (cut the points in half by using 3-oz fillets)
- Serving Size: 1 6-oz fillet
- Dish Breakdown: 16g Fat, 42g Protein, 2g Carbs, 0 Fiber, 318 calories per 6-oz fillet
- 4 6-oz salmon fillets, skin on
- Juice from 2-3 limes
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- ½ tsp cayenne pepper
- ¼ tsp ground ginger
- ¼ tsp garlic powder (I used a heaping tsp)
- 1/8 tsp black pepper
- Place the salmon filets in a resealable plastic bag.
- In a bowl add the fresh lime juice, olive oil, mustard and spices. Whisk the ingredients together. Pour over the fillets, seal the bag and place in refrigerator for at least 60 minutes.
- Heat your grill to medium heat; lightly oil the grate and place fish on it skin side down. Cover the grill and let cook until the salmon starts to release its fat and/or the flesh flakes easily, about 10-15 minutes for most 1-inch-thick fillets.
Doubling Up On Marinade
For the marinade, I ended up doubling the recipe per the husband’s request. To boost the flavor he wanted to brush the marinade on the fish at the cooking half way point and once again at the end. Just double the recipe to make extra. But be sure to split the extra marinade into separate containers to prevent cross contamination. Also, you’ll want to use two different brushes as well. Maybe I’m paranoid, but I don’t use the same brush on raw fish that I use on cooked fish.