Easiest Way to Prepare Tasty Parchment Pouch Cilantro Lime Salmon

Parchment Pouch Cilantro Lime Salmon. Cilantro, freshly squeezed lime, combined with honey and garlic and salmon creates a really winning combination of flavors! Here is how to make this salmon baked in foil. His Cilantro Lime Salmon is a super fresh, lean, low calorie dinner perfect for any night of the week.

Cilantro and Lime Salmon Recipe : A quick and easy salmon fillet baked with a tasty cilantro and lime sauce. This cilantro lime version is no exception with an easy sauce made in the same pan you cook the salmon in. You won't be able to get enough. You can cook Parchment Pouch Cilantro Lime Salmon using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Parchment Pouch Cilantro Lime Salmon

1. Prepare 1.5 lbs of salmon filet cut into 3-4 portions.
2. Prepare 4 of small limes - 2 thinly sliced (about 1/8").
3. It's 1 of small bunch cilantro.
4. Prepare 2 tbs of unsalted butter - cold, cut into several thin slices.
5. You need 1/4 tsp of black pepper.
6. Prepare to taste of Salt.
7. You need of red chili powder to taste - optional.

Season salmon all over with salt and pepper, then add to the skillet skin-side up. El día de hoy tenemos una deliciosa receta para ti. Pan Seared Salmon with Cilantro Lime Sauce. Lately I've been obsessed with just searing the salmon in a pan.

Parchment Pouch Cilantro Lime Salmon step by step

1. Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet..
2. Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon..
3. Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything..
4. Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate..
5. Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!.

I think it may actually be my choice method of cooking it — with grilling in a close second. I just love the way it gets this perfectly seared crisp crust on the exterior while the interior stays perfectly. Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet.