This light dish its for days
we crave for light food
and no fuss.
Cilantro Citrus Salmon
What you need continue reading,
1.04 lb Wild Sockeye Salmon
4 Sprigs of Cilantro (Chopped)
1 Small Shallot Dice
1/2 Freshly Squeeze Lime Juice
1/2 Freshly Squeeze Lemon Juice
1 Teaspoon Himalayan Pink Salt
1 Teaspoon Fresh Ground Pepper
6 Tablespoon Olive Oil
In a glass bowl add
Cilantro, Lime juice, Lemon Juice,
Himalayan Pink Salt, Black Pepper,
Olive Oil whisk until its very well blend.
Cut the Wild Sockeye Salmon in even Half
Pour half of the Mixture over it
Marinate in the fridge for 30 minutes
Drain the marinate juice
add the other half of the citrus juice
Cook on 400 degree for 17 minutes
Keeping in mind every oven vary in temperatures
so keep a close eye.
WHAT TO DO WITH LEFTOVERS
Add to your favorite pasta
In my case I dice the leftover added to cook orzo
cherry tomatoes, 1 teaspoon of capers,
half of avocado dice, and
made a dressing of fresh lemon juice and olive oil
pour over and enjoy.
ALWAYS BEAUTIFY YOUR PLATE!!!