• 20minutes
  • 783calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, C, E
MineralsNatrium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons mayonnaise

  2. 1 teaspoon salt

  3. 1/4 cup lime juice , freshly squeezed

  4. 1 garlic clove

  5. 4 serrano chilies , roasted and seeded (for a milder dish use jalapenos)

  6. 1 teaspoon balsamic vinegar

  7. 5 tablespoons cilantro , chopped

  8. 1 cup olive oil

  9. 4 (6 ounce) salmon fillets

  10. 1 teaspoon pepper

  11. 2 tablespoons peanut oil

  12. cilantro , garnish

Instructions Jump to Ingredients ↑

  1. To prepare the sauce, using a food processor or blender place mayonnaise, salt, lime juice, garlic, roasted chiles, vinegar and cilantro and process for 1-2 minutes. With the processor still turned on, pour oil through feed tube in a thin stream until all the oil has been incorporated. Transfer sauce to container and refrigerate until ready to use (makes 2 cups sauce-refrigerate leftover sauce).

  2. To prepare the salmon: seaon both sides with pepper.

  3. In a large skillet, heat peanut oil over medium heat.

  4. Add fish to skillet and cook, turning once about 7-10 minutes or until done and cooked through.

  5. To serve: Top salmon with a spoonful of sauce and cilantro sprigs (if desired). Pass remaining sauce.


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