Related recipes: Fish, Lettuce, Low-Carb, Main Dishes, National Fisheries Institute, Salmon, Seafood, Tomatoes
Make it a Meal
Add these dishes to make a full meal:
Roasted Potatoes with Salsa Verde
Wine Pairings
Preparation facts
Yield: 6 servings
Ingredients
1 1/2 lbs salmon fillets, skinned
coarse rock salt
2 large tomatoes, peeled, seeded, and diced
1 small white onion, chopped
juice of 6 limes, about 3/4 cup
1/2 tsp salt
1 tsp sugar
1/2 tsp white pepper
salad greens or avocado halves
Directions
Lay the salmon in a ceramic or glass dish on a bed of rock salt. Cover with more rock salt. Cover and refrigerate overnight or up to 2 days.
Drain and rinse off the salt. Dice the fish.
Combine with the tomatoes and onions in a bowl. Pour lime juice over and season with salt, pepper, and sugar. Mix well and chill for 4-6 hours or overnight before serving on salad greens or avocado.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
