Tuesday, June 24, 2014

  • 1 Tbsp. lime juice
  • 1 tsp. finely grated lime zest
  • 1 Tbsp. white miso
  • 1 tsp. mirin
  • 1 tsp. olive oil
  • 2 fillets (6 ounces each) salmon
  • 1 lime , thinly sliced
  • Fresh Fresh parsley sprigs to garnish
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell paper
  • 1 jalapeno chili
  • 1 large ripe ripe tomato , finely chopped
  • 1 clove garlic , minced
  • 2 Tbsp. lime juice
  • 1/2 tsp. sea salt
  • 1 tsp. honey
  • 2 Tbsp. coarsely chopped fresh fresh cilantro (coriander leaves)
Mix together the ingredients for the lime marinade and smear over the salmon fillets. Set aside for at least 30 minutes so the salmon absorbs the flavor of the marinade.

While the fish is marinating, prepare the salsa.

Char the outside skin of the peppers and chili. You can do this by holding them with tongs over an open flame, turning them so the outside chars evenly. Put the peppers and chili in a paper bag so they sweat—this makes it easier to remove the skin. After about 5 minutes, remove the peppers and chili from the bag, and the charred skin should slide off easily. (I like to have a little bowl of water on hand as I do this so I can rinse my fingers.)

Cut the peppers in half, remove the seeds and chop finely. If you don't want the salsa to be too hot, remove the seeds from the chili before chopping.

Place the peppers and chili in a bowl with the tomato and garlic. Add the lime juice, sea salt, honey and cilantro and mix well.

Preheat the oven to 400°.

Lay enough lime slices on an oven tray so that the fish can sit comfortably on top. Place the fish on the lime slices and place the tray on the top shelf of the oven. Bake for 15 to 20 minutes, or until the salmon is cooked through—the time will depend on the thickness of the fillets.

Remove from the oven and transfer to a serving platter, keeping the lime slices underneath. Serve immediately with the rainbow salsa.

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