Ingredients:
2 large limes
1/3 cup red onions, very thinly sliced
2 tablespoons cilantro, chopped
1 small jalapenos, halved seeded and very thinly sliced crosswise
2 tablespoons canola oil
1 pinch sugar
sea salt
4 (6 ounce) salmon fillets, center-cut, skinless
fresh ground pepper
Directions:
Preheat the oven to 425F.
Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith; Working over a bowl, cut in between the membranes to release the lime sections into the bowl; Cut each section crosswise into quarters; Return the limes to the bowl and stir in the onion, cilantro and jalapeno; Add 1 tablespoon of the oil, the sugar and a pinch of salt and toss well.
Heat the remaining 1 tablespoon of oil in an ovenproof skillet until shimmering; Season the fillets on both sides with salt and pepper and add to the skillet, skinned side up; Cook over moderately high heat until golden brown on the bottom, about 2 minutes; Transfer the skillet to the oven and roast the salmon for 5 minutes, or until just cooked through; Transfer to 4 dinner plates, spoon the salsa on top and serve.
Servings: 4
Time preparation: 10 min.
Time total: 17 min.