Parchment Pouch Cilantro Lime Salmon. Lime Cilantro gibt es bei eBay! Parchment Pouch Cilantro Lime Salmon Bought a nice half filet of salmon on sale yesterday. Did a fridge dig today to decide what needed to be used up before going bad.

You need parchment paper for this dish (hence the name lol). Did a fridge dig today to decide what needed to be used up before going bad. You need parchment paper for this dish (hence the name lol). You can have Parchment Pouch Cilantro Lime Salmon using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Parchment Pouch Cilantro Lime Salmon

1. You need 1.5 lbs of salmon filet cut into 3-4 portions.
2. It's 4 of small limes - 2 thinly sliced (about 1/8").
3. It's 1 of small bunch cilantro.
4. You need 2 tbs of unsalted butter - cold, cut into several thin slices.
5. You need 1/4 tsp of black pepper.
6. It's to taste of Salt.
7. It's of red chili powder to taste - optional.

Note that salmon skin is edible and packed with flavor. It's up to you whether you buy skin-on or skinless salmon, but don't throw the skin away if it's on your fillet! This Mexican salmon is best enjoyed right away, but leftovers are great cold atop. SWEET CILANTRO LIME SALMON — Salmon is smothered in a sweet and spicy brown sugar and lime sauce,.

Parchment Pouch Cilantro Lime Salmon instructions

1. Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet..
2. Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon..
3. Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything..
4. Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate..
5. Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!.

Line a large baking sheet with parchment paper. Place salmon on baking sheet and season with salt and pepper. In a small bowl, whisk together olive oil, lime juice, brown sugar, garlic and red pepper flakes. Did a fridge dig today to decide what needed to be used up before going bad. You need parchment paper for this dish (hence the name lol).