Cilantro-Lime Salmon

Get an incredibly tasty and healthy dinner on the table in 15 minutes tonight. Time to stop thinking “yuck” when you think of salmon... This recipe is found in the "Oven-Baked Meats & Fish" section of Trim Healthy Table Cookbook, page 229. This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller, or make in full and freeze half.)

Cooking Method: Oven Baking

Courses: Dinner, Lunch

Servings: 6

Description

Get an incredibly tasty and healthy dinner on the table in 15 minutes tonight. Time to stop thinking “yuck” when you think of salmon... This recipe is found in the "Oven-Baked Meats & Fish" section of Trim Healthy Table Cookbook. This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller, or make in full and freeze half.)

Ingredients

For the Salmon

butter (coconut oil cooking spray)
2 ibs salmon (2 pounds salmon fillets, skin on or not, either is fine (or 1 fillet for each adult or big eating child), thawed if frozen)
TH Mineral Salt (to taste)
black pepper (to taste)
1 large bunch fresh cilantro (1 large bunch fresh cilantro; most of the stems removed)
4 cloves fresh garlic (minced)
3 limes (juice of 3 limes)
1/4 cup extra virgin coconut oil
1/2 jalapeño peppers (½ jalapeño (seeds and all baby) for heat freaks; optional)
2 tsp TH Gentle Sweet (optional; for a sweeter sauce)

For the Avocado Creme

2 avocadoes
1 limes (juice of 1 lime, or add more if you love it)
1/2 tsp garlic powder (1/2-1 teaspoon)
1/2 tsp TH Mineral Salt
1/4 tsp black pepper
2 Tbs mct oil (or extra-virgin olive oil)
1/4 jalapeño peppers (optional)
1/4 cup water (1/4 to 1/2 cup water)

Instructions

1
Preheat the oven to 400°F or the broiler to high. Grease an extra-large baking dish or 2 medium baking dishes with butter or coconut oil.
2
Arrange the fish in the baking dishes and sprinkle liberally with salt and pepper.
3
Put the cilantro, garlic, lime juice, coconut oil, jalapeño (if using), and Gentle Sweet (if using) in a food processor and puree (see Note). You will likely have to stop the processor, scrape down the sides with a spatula, and stir a little every now and then to get it all processed. Once processed, take out the blade and stir the mixture. Using a spoon, smear some of the mixture over each fillet until the puree is all used up. Bake for 15 minutes or broil on the second rack from the top until just cooked through.
4
While the salmon is cooking, make the avocado crème. Put all the ingredients (except the water) in a blender and blend until smooth. Add the water a little at a time and keep blending until it thins to your liking.

Note

Intro to Cilantro-Lime Salmon, Continued...
To our salmon haters, here’s a challenge for you: Make this (perhaps just halve or quarter the recipe to start if you and salmon are not best friends yet), then taste it with an open mind. We think your mind will be blown... or at least changed.

Salmon is highly anti-inflammatory and soooo good for your heart, your brain, and your skin. It is a balanced part of the protein intake of this plan. Don’t beef and chicken your every meal. Salmon needs its turn! This recipe can help you baby-step your way into salmon loving. The avocado crème is optional but really takes it over the top. Oh, and salmon need not be expensive. We buy our wild-caught salmon at Aldi and get a packet of four frozen fillets for about five bucks. Pretty sweet!
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MAKE A FAMILY MEAL:

For the weight-loss plan, pair with a fresh salad and an optional non-starchy veggie.
Crossover family members can enjoy this with brown rice.

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NOTE:

You can replace the cilantro-lime mixture with Karate Chop Kale Pesto (page 524) or store-bought pesto for a change-up.
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Read it online: https://trimhealthymama.com/recipe/cilantro-lime-salmon/