My garden is loving all this rain we’ve been having lately. It’s growing like crazy! We’re going to be eating cucumbers and squash every day soon. I’m looking forward to making my famous cucumber salad and grilling zucchini. My herbs are out of control too. I’ll be making pesto tonight with the basil, but I struggled to find a recipe to use a lot of the cilantro I picked. I found this recipe and it was perfect since I have a bunch of limes in the fridge and picked up two fillets of Cooper River salmon. Cooper River salmon is amazing! If you haven’t tried it yet, you must!
This recipe was so simple, but delicious. It was refreshing and a great way to eat salmon on a hot summer day! I served it with Mad Hatter salad…there were no complaints for dinner!
4, 6 to 8 oz salmon fillets
1/2 cup cilantro, finely chopped
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
2 Tbsp fresh lime juice
zest from half a lime
In a small bowl, mix together the cilantro, oil, lime juice, zest, garlic and salt. Reserve two tablespoons and pour the remaining over the salmon fillets to marinade. Cover and let stand for 10 minutes at room temperature.
While your salmon is marinating, preheat your oven to broil. Spray a boiler rack with non-stick cooking spray and place your marinated salmon on the rack. Divide one tablespoon of the reserved marinate over the four fillets.
Broil for 4 minutes from the heat for 7 to 8 minutes or until the fish is done to your likeness. Remove from the oven and brush with the remaining tablespoon of marinade. Serve and enjoy!
Source: One Perfect Bite
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