MEXICAN SALMON RECIPES
MEXICAN GRILLED SALMON RECIPE: HOW TO MAKE IT
Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.—Rosalind Pope, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the first five ingredients in a food processor; cover and process until finely chopped. Add the lime juice, sugar, tomato sauce and lime zest; cover and process until blended., Transfer to a large bowl. Add the salmon; turn to coat. Cover and refrigerate for 30 minutes., Drain and discard marinade. Lightly oil the grill rack. Place salmon skin side down; grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork. Serve with salsa and lime slices if desired.
Nutrition Facts : Calories 330 calories, FatContent 19g fat (4g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 182mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 34g protein.
MEXICAN SALMON SALAD RECIPE | BBC GOOD FOOD
Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
- Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
- While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.
Nutrition Facts : Calories 739 calories, FatContent 39 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 11 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.2 milligram of sodium
More about "mexican salmon recipes"
MEXICAN SALMON RECIPE BY DESERT - COOKEATSHARE
This is one of my “what do I have" meals. I usually have frozen wild caught salmon (bought at Sam's), Quinoa, Hatch jalapeños, Hatch Green Medium (heat) Chili, and pinto beans; hanging around. Any type of protein is good for the base including tofu. When we want tofu I buy "extra firm" and press the water out, using a flat dish. We have several types of dry beans in the pantry but no pintos that night so I substituted a can of low-sodium pintos. I bake the meal in the oven at 425 until the salmon fillets flakes.
Enjoy the meal. Mangia.
From cookeatshare.com
Reviews 5
Total Time 27 minutes
Cuisine Mexican
Calories 793 per serving
From cookeatshare.com
Reviews 5
Total Time 27 minutes
Cuisine Mexican
Calories 793 per serving
- Put the cup of Quinoa into medium sauce pan ratio is one cup Quinoa to two cups water. Bring to boil and simmer until most of liquid evaporates. Turn burner to low and cover. Defrost the salmon and lightly rinse. Pat dry, slightly oil and sprinkle on cumin, garlic powder, onion powder, sea salt, red chili powder and black pepper. Set aside. Lightly oil the bottom and sides of a medium size oven-proof baking dish (Sorry, mine is not marked). Set aside. Rinse the jalapeños. Slice off the stem. De-seed, de-vein and dice the jalapeno's. I use a food preparation grade glove to rinse and process the jalapeños. A hand-held corer works the best for me. Preheat oven to 425. Chop the onion, rinse and dice the tomatoes and peel the garlic cloves. Add a couple swirls of EVOO to a saute pan and move the pan to coat the bottom, place on burner and heat (medium to medium high). Transfer the jalapeños, onion and green chili into the saute pan. Stir a couple times, after 4-5 minutes add the diced tomatoes (and all the juice) and un-drained can of pinto beans. Stir. Add the red chili powder and cumin. Press the garlic on top of the ingredients, stir to incorporate. Saute for another two to three minutes. Move the pan to a cool burner. Pour the mix into the baking dish and top with the salmon fillets. Bake at 425. Meal is ready once the salmon flakes (about 12 to 15 minutes). I check frequently at the 8 minute mark. Remove from oven. Plate the Quinoa. Then ladle in the mix and top with salmon. Ready to eat and enjoy.
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MEXICAN SALMON SALAD RECIPE | BBC GOOD FOOD
Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Supper
Calories 739 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Supper
Calories 739 calories per serving
- While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.
See details
MEXICAN SALMON RECIPE BY DESERT - COOKEATSHARE
This is one of my “what do I have" meals. I usually have frozen wild caught salmon (bought at Sam's), Quinoa, Hatch jalapeños, Hatch Green Medium (heat) Chili, and pinto beans; hanging around. Any type of protein is good for the base including tofu. When we want tofu I buy "extra firm" and press the water out, using a flat dish. We have several types of dry beans in the pantry but no pintos that night so I substituted a can of low-sodium pintos. I bake the meal in the oven at 425 until the salmon fillets flakes.
Enjoy the meal. Mangia.
From cookeatshare.com
Reviews 5
Total Time 27 minutes
Cuisine Mexican
Calories 793 per serving
From cookeatshare.com
Reviews 5
Total Time 27 minutes
Cuisine Mexican
Calories 793 per serving
- Put the cup of Quinoa into medium sauce pan ratio is one cup Quinoa to two cups water. Bring to boil and simmer until most of liquid evaporates. Turn burner to low and cover. Defrost the salmon and lightly rinse. Pat dry, slightly oil and sprinkle on cumin, garlic powder, onion powder, sea salt, red chili powder and black pepper. Set aside. Lightly oil the bottom and sides of a medium size oven-proof baking dish (Sorry, mine is not marked). Set aside. Rinse the jalapeños. Slice off the stem. De-seed, de-vein and dice the jalapeno's. I use a food preparation grade glove to rinse and process the jalapeños. A hand-held corer works the best for me. Preheat oven to 425. Chop the onion, rinse and dice the tomatoes and peel the garlic cloves. Add a couple swirls of EVOO to a saute pan and move the pan to coat the bottom, place on burner and heat (medium to medium high). Transfer the jalapeños, onion and green chili into the saute pan. Stir a couple times, after 4-5 minutes add the diced tomatoes (and all the juice) and un-drained can of pinto beans. Stir. Add the red chili powder and cumin. Press the garlic on top of the ingredients, stir to incorporate. Saute for another two to three minutes. Move the pan to a cool burner. Pour the mix into the baking dish and top with the salmon fillets. Bake at 425. Meal is ready once the salmon flakes (about 12 to 15 minutes). I check frequently at the 8 minute mark. Remove from oven. Plate the Quinoa. Then ladle in the mix and top with salmon. Ready to eat and enjoy.
See details
10 BEST MEXICAN SALMON RECIPES | YUMMLY
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