Cilantro-Lime Salmon Recipe

Fresh lime brightens the flavor of this microwave-fast salmon, sized just right for a pair. —Lillian Julow, Gainesville, Florida

This recipe is: Quick

Grannies Kitchen Favorite

Prep/Total Time: 20 min.

Yield: 2 Servings

Cilantro-Lime Salmon Recipe

Ingredients

• 2 tablespoons sour cream
• 1 green onion, chopped
• 1 tablespoon minced fresh cilantro
• 1 garlic clove, minced
• 1/4 teaspoon minced fresh gingerroot
• 1/4 teaspoon grated lime peel
• 1/8 teaspoon salt
• Dash ground cumin
• Dash pepper
• Dash crushed red pepper flakes
• 2 salmon fillets (6 ounces each)
• Lime wedges

Directions

• In a small bowl, combine the first 10 ingredients. Place fillets skin side down in a greased 1-1/2-qt. microwave-safe dish; top with sour cream mixture.
• Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Serve with lime wedges. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 fillet equals 347 calories, 21 g fat (5 g saturated fat), 110 mg cholesterol, 255 mg sodium, 2 g carbohydrate, trace fiber, 35 g protein.

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.
When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.
Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.
Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.
For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.