cilantro lime salmon.

My favorite way to eat salmon. Cilantro and lime- what could be better than that?! This recipe serves 4. You want to use 6 to 8 oz (or 1/2 lb) of salmon per person. Why wild salmon? Salmon contains omega- 3 fats which boost brain development, fend off depression and are strongly anti-inflammatory. Wild salmon is lower in mercury and higher in omega-3's than farm raised salmon. Moreover, farm raised can have up to 10 times more toxins than wild salmon.

4 wild salmon fillets (about 2 lbs)

1/3 c. olive oil

2- 3 T fresh cilantro, chopped

juice of 2 limes

2 cloves of garlic, minced

salt and pepper

extra fresh chopped cilantro, for garnish

extra lime slices, for garnish

Remove the pins from the wild salmon. Skin side down, flesh side up place the salmon over the side of a bowl. This will cause the salmon to bend at the middle and the pins should stick out. You can easily (but carefully) remove them with your hands. When you are finished removing the pins, salt and pepper the salmon's flesh.

In a 13 by 9 pan, combine olive oil, chopped cilantro, juice of two limes and 2 cloves of minced garlic. Place salmon in the pan flesh side down, skin side up. Cover with plastic wrap and refrigerate for 30 minutes.

If you are going to grill your salmon, clean your grill grate and spray with cooking spray before lighting. Or use paper towels and a couple tablespoons of oil and rub down the grill grates. If you desire, wrap your salmon in aluminion foil. The cooking time will be longer, but you will not have any problems with the salmon sticking to the grill. Turn your grill on and let it heat up to medium high heat. Heat fillets for 4 to 5 minutes on each side. If in aluminion, heat for about 7 to 8 minutes on each side.

If you are going to cook your salmon indoors, preheat your broiler. Arrange an oven rack to the highest possible option. Spray your broiling pan with cooking spray. When your broiler is preheated, place your fillets on the broiling pan skin side down, flesh side up. Broil for 4 to 5 minutes (depending on the thickness of your fillets). Flip your fillets to flesh side down. The skin should easily peel off. Broil for another 3 to 4 minutes.

When finished cooking, place salmon on a platter skin side down or remove skin at this time, if desired. Top with fresh chopped cilantro and garnish with lime slices.

xx.

val