Lime Marinated Grilled Salmon [218 calories]

Ingredients:

juice of 2 limes
1 tablespoon olive oil + more for greasing
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
freshly ground black pepper, to taste
1 lb salmon fillet, skin on

(Serves 4)

Tools:

  • Mixing bowl or measuring cup, though in a pinch you can load everything up into a baggie and shake it before you add the fish
  • Sealable plastic bag
  • Cookie sheet
  • Metal cooling rack (oven-safe)
  • Aluminum foil (salmon is a fatty fish, which means that fat will drop during cooking)
  • Oven mitts
  • Measuring spoons

Directions:

  1. Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  2. Preheat broiler on high, lightly grease cooling rack, and place on foil-lined cookie sheet. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
  3. Broil ~5 minutes 6″ below the flame, then move lower for remaining 5 minutes of cooking, (a bit longer if very thick), until the fish flakes easily with a fork.

Tip: Salmon continues to cook after you remove it from the broiler. Let salmon rest for about five to ten minutes before serving for a perfect fillet. You want your fish to be opaque and tender, not dry or fishy-tasting.

Cut your lime like this. Start by cutting one side off just to the right (or left) of the core. Work your way around cutting off each side until you have a squared off core. Squeeze and twist each piece to get the most juice out of each lime. Pro-tip: one lime = about one shot glass of lime juice

Cut your lime like this. Start by cutting one side off just to the right (or left) of the core. Work your way around cutting off each side until you have a squared off core. Squeeze and twist each piece to get the most juice out of each lime.

Tip: One lime = about one shot glass of lime juice.

I like to use a liquid measuring cup for easier pouring.

I like to use a liquid measuring cup for easier pouring.

I'm making half the recipe, so half the marinade and half the salmon. Place fish skin-side up in marinade.

I’m making half the recipe, so half the marinade and half the salmon. Place fish skin-side up in marinade.

One hour later, that's a beautiful fish. You can see the citrus from the marinade has made the fish more opaque. Gonna be delicious!

One hour later, that’s a beautiful fish. You can see the citrus from the marinade has made the fish more opaque. Gonna be delicious!

Tip: Citrus, like heat, has a denaturing effect on meat, which is why fish left in a citrus marinade for an hour looks significantly less raw than it did before.

Aw yeah, perfect! Remember to let them rest to finish cooking.

Aw yeah, perfect! Remember to let them rest to finish cooking.

Be careful when transferring salmon to a plate. It explodes on impact if you drop it.

Be careful when transferring salmon to a plate. It explodes on impact if you drop it.

Tip: Avoid dropping delicate foods, like fish, on the floor. Tougher foods can follow the 5 second rule, but with salmon, you’re pretty much fucked.

epic meal time

Enjoy with herb roasted new potatoes and broccoli in garlic butter sauce.

What’s all this about?

Have you ever stressed about how to get - and keep - your bathroom clean without spending hours scrubbing each week? Does the phrase "meal planning" make you fall into the fetal position while clutching a takeout menu? Do you think Pinterest is made up of insane sadistic people who have too much time and craft glue? Do you want to learn how to cook, but don't know where to start? Are you trying to lose weight, but find "guilt free brownies" a disgusting and sad waste of perfectly good chocolate?

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