Dive into a culinary fiesta with our Mexican-style salmon—succulent fillets seared to crispy perfection, adorned with a lively Lime Cilantro Avocado Sauce. Creamy avocados, zesty lime, and fresh cilantro unite in a velvety embrace, transforming each bite into a flavor-packed celebration. Garnished with vibrant cilantro leaves and radish slices, this dish is a five-star fiesta on your plate. Ole!
Mexican Salmon Ingredients:
- Salmon Fillets: Rich, buttery centerpiece with crispy skin for texture.
- Spices (Cumin, Smoked Paprika, Chili Powder): Trio for warmth, smokiness, and a kick.
- Lime Wedges: Acidic sidekick to cut through richness.
- Avocados: Creamy base for Lime Cilantro Avocado Sauce.
- Fresh Cilantro: Herbaceous freshness in rub and sauce.
- Olive Oil: Richness for searing and sauce.
- Garlic: Aromatic undertone in the sauce.
- Radishes: Crisp, peppery garnish for freshness.
- Microgreens (Optional): Delicate herbaceous touch.
- Salt and Black Pepper: Essential seasoning for enhanced flavors.
Recipe Tips and FAQs:
How do I know when the salmon is cooked through for this Mexican Salmon recipe?
To ensure your salmon is perfectly cooked, look for a few key indicators. First, check for flakiness by gently inserting a fork into the thickest part and twisting; if the flesh easily flakes and appears opaque, it’s likely done. Additionally, use a food thermometer to ensure the internal temperature reaches 145°F (63°C). Observe the color change from translucent to opaque pink, and note any white juices oozing out, all signs of cooked salmon. As a general guideline, salmon takes about 4-6 minutes per half-inch (1.27 cm) of thickness when baked at 400°F (200°C). Remember, it’s better to slightly undercook than overcook, as the fish will continue cooking after removal from the heat source.
Can I make the Lime Cilantro Avocado Sauce ahead of time for this Mexican Salmon?
Yes, you can absolutely make the Lime Cilantro Avocado Sauce ahead of time. In fact, preparing it in advance can allow the flavors to meld and intensify. To maintain the freshness and vibrant green color, store the sauce in an airtight container in the refrigerator. However, due to the natural oxidation of avocados, the sauce may darken slightly over time. To minimize this, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container. Consume the sauce within a day or two for the best flavor and texture. If the top layer darkens, you can simply scrape it off to reveal the brighter sauce beneath.
What else can I use to garnish my Mexican Salmon with?
Elevate your Mexican Salmon with a variety of vibrant garnishes that bring diverse flavors and textures to the table. Consider adding a kick with sliced jalapeños or the fresh crunch of pickled red onions. Enhance the dish with a burst of sweetness from mango salsa or the tanginess of pico de gallo. Crumbled cotija cheese provides a salty contrast, while tortilla strips or chips contribute a satisfying crunch. Guacamole, chopped tomatoes, and cilantro-lime rice offer additional layers of freshness and complexity. Get creative, mix, and match these options to tailor your dish to your taste preferences and create a visually stunning and flavorful experience.
What can I serve with my Mexican Salmon?
Pair your Mexican Salmon with a delightful array of sides, such as classic Mexican rice, seasoned black beans, or grilled vegetables for a hearty combination. Opt for cilantro-lime quinoa or a refreshing avocado salad for a lighter touch, while roasted sweet potatoes add a sweet and savory element. Embrace street food vibes with corn tortillas for salmon tacos or enjoy the tangy kick of salsa verde. These diverse sides complement the bold flavors of the salmon, creating a well-rounded and satisfying dining experience.
How do I store leftover Mexican Salmon?
To store leftover Mexican Salmon, cool it at room temperature for 1-2 hours, then wrap it tightly in plastic or place it in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months with proper wrapping and labeling. Thaw in the refrigerator before reheating gently in the oven, skillet, or microwave, being careful not to overcook. Enjoy within recommended timeframes for the best quality.
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Mexican Salmon
Equipment
Ingredients
For the Salmon:
- 4 fillets salmon (6-8 oz each), skin-on
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and black pepper to taste
For the Lime Cilantro Avocado Sauce:
- 2 avocados ripe, peeled, and pitted
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic minced
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro leaves
- sliced jalapenos
- Thinly sliced radishes
- Microgreens (optional)
Instructions
For the Salmon:
- Preheat your oven to 400°F (200°C). Heat skillet in oven for a crispy skin.
- Pat the salmon fillets dry with paper towels.4 fillets salmon
- In a small bowl, mix the olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each salmon fillet.2 tbsp olive oil, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, Salt and black pepper to taste
- Remove skillet from oven. Spray with oil to avoid sticking. Place the salmon fillets, skin side down, in the hot skillet.
- Transfer the skillet to the preheated oven. Bake for 8-10 minutes or until the salmon is cooked to your desired doneness.
For the Lime Cilantro Avocado Sauce:
- In a food processor, combine avocados, cilantro, lime juice, olive oil, minced garlic, salt, and black pepper. Blend until smooth and creamy.2 avocados, 1/2 cup fresh cilantro, 1/4 cup fresh lime juice, 2 tbsp extra-virgin olive oil, 1 clove garlic, Salt and black pepper to taste
- Once the salmon is cooked, remove it from the oven.
- Serve each salmon fillet on a plate, drizzled with the Lime Cilantro Avocado Sauce. Garnish with fresh cilantro leaves, thinly sliced radishes, and microgreens if desired. Serve with lime wedges on the side.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Not a true fan of fish but have to say I really enjoyed this recipe. It was easy to prepare and tasted delicious!
You and me both Rose, my husband LOVES salmon which is why I am trying to come up with recipes that add a lot of flavor to it because I am not a huge fan of cooked fish either. Happy to hear you liked this recipe.