Salmon with Cilantro Sauce
Cheri Clotiaux Stringer (originally from The Recipe Hall of Fame Cookbook: Winning Recipes from Hometown America)
Yield: 4 servings
1 (12oz) salmon fillet, cut into 4 equal-size portions.
1/4 cup fresh squeezed lime juice
3 Tbsp chopped fresh cilantro
1 Tbsp olive oil
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
3 -6 drops Tabasco sauce
Preheat ovent to 500˚F. Prepare four 12x12-inch squares of aluminum foil, sprayed with nonstick spray. Place a piece of salmon on each foil square. Combine remaining ingredients; drizzle evenly over fish.
Tightly seal foil into packets. Place baking sheet in oven 2 minutes to preheat. Put packets on hot baking sheet. Bake 8 minutes or until fish is opaque and flakes easily with a fork.
Yield: 4 servings
Quick, easy and I tried it on redfish — very good! I added more salt and Tabasco® than the recipe calls for the second time I made it. Pam and Kelly Smith Howard have both tried it since and it’s a definite hit! (March 2004)
1 (12oz) salmon fillet, cut into 4 equal-size portions.
1/4 cup fresh squeezed lime juice
3 Tbsp chopped fresh cilantro
1 Tbsp olive oil
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
3 -6 drops Tabasco sauce
Preheat ovent to 500˚F. Prepare four 12x12-inch squares of aluminum foil, sprayed with nonstick spray. Place a piece of salmon on each foil square. Combine remaining ingredients; drizzle evenly over fish.
Tightly seal foil into packets. Place baking sheet in oven 2 minutes to preheat. Put packets on hot baking sheet. Bake 8 minutes or until fish is opaque and flakes easily with a fork.