Salmon with Peppercorn-Lime Rub

Spice up fish night with a simple 4 ingredient spice rub. Serve with a fresh salad or a quinoa vegetable salad (see below for recipe) to make a complete meal. 


4 (6-oz) salmon fillets
cooking spray
2 tsp grated lime rind
salt and pepper, to taste
1 garlic clove, minced
lime wedges (for garnish)

1. Preheat broiler.
2. Place salmon, skin side down, on a broiler pan coated with cooking spray.
3. Combine lime rind, salt and pepper, and garlic. Sprinkle over fish.
4. Broil 7 minutes or until fish flakes easily with a fork. Serve with lime wedges.

Yield: 4 Servings (318 calories, 18.5 g total fat, 3.7 g saturated fat, 34.2 g protein, 2.2 g carbohydrate, 100 mg cholesterol)

Quinoa-vegetable salad:
1. Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil.
2. Cover and simmer 12 minutes or until liquid is almost absorbed.
3. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat.
4. Stir in 2 tablespoons chopped fresh chives, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Cooking Light, May 2009



Filed under Nourish the Body

3 responses to “Salmon with Peppercorn-Lime Rub

  1. Mmm, I love seafood and lime. I’m on a big chili lime flavor kick!

  2. Looks delicious. I always used to be a bit worried using black pepper with fish – but I’ve been doing some investigation recently, and figured that white pepper is a good alternative. And I recently came across Kampot pepper too, which has got amazingly lime-y flavours. Going to use it for this recipe next. Thanks for the inspiration!

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