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Mexican-Style Salmon

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Serves: 4

4 salmon steaks, about 175-225g / 6-8 oz each
lime slices, to garnish

To the marinade
4 garlic cloves, finely chopped
2 tbsp extra virgin olive oil
pinch of ground allspice
pinch of ground cinnamon
juice of 2 limes
1-2 tsp marinade from canned chipotle chillies or bottled chipotle chilli salsa
1/4 tsp ground cumin
pinch of sugar salt and pepper

To serve
tomato wedges
3 finely chopped spring onions
shredded lettuce


To make the marinade, place the garlic in a bowl with the olive oil, allspice, cinnamon, lime juice, chipotle marinade, cumin and sugar. Add salt and pepper and stir to combine.

Coat the salmon with the garlic mixture, then place in a non-metallic dish. Leave to marinate for at least 1 hour or overnight in the refrigerator.

Transfer to a grill pan and cook under a preheated grill for 3-4 minutes on each side. Alternatively, cook the salmon over hot coals on a barbecue until cooked through.

To serve, mix the tomato wedges with the spring onions. Place the salmon on individual plates and arrange the tomato salad and shredded lettuce alongside. Garnish with lime slices and serve.

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