Salmon With Limes
It may not be an obvious combination, but salmon works very well with lime and pepper as do most types of fish. Grilling the limes is probably a bit of an affectation, but it does add an extra dimension to the dish and it looks good.
If you have a double grill or sandwich maker, so much the better. If you haven't an ordinary broiler or barbecue plate will work just as well, it just takes twice as long.
Here's what you need for 4 people:
- 4 salmon cutlets
- the finely grated rind from 2 limes
- 1 tsp ground black pepper
- 2 tbs olive oil
- 2 tbs finely chopped chives
- 1 red onion cut into 8 wedges
- 2 limes cut into 8 wedges
Mix the lime rind, pepper, chives and olive oil in a large food safe plastic bag, add the salmon and turn gently to coat all over. Leave the fish in the bag inside a dish large enough for them to lie flat and side by side for no more than 30 minutes.
Heat your grill, barbecue or broiler to the temperature at which you would normally sear meat and then add the lime quarters, the onion and the salmon cutlets. Cook until nicely browned but remove the salmon while it is still a little raw inside. It will finish cooking in its own heat.
Serve the cutlets garnished with the onion and lime wedges.
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