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Chipotle Salmon with Lime



1 lb salmon

1-2 T olive oil

2 limes, halved

1 tsp chipotle powder

1 tsp salt

½ tsp pepper

Preheat oven to 500°

Cut the salmon into 4 equal-sized filets

Pat each piece of salmon dry to remove as much moisture as possible and place on a metal baking pan such as a cookie sheet

Rub each fillet with olive oil and sprinkle with salt and pepper

Add juice from one-half lime onto each fillet

Season fillets with salt and chipotle and top each fillet with half of a lime

Reduce temperature to 275°

Cook salmon for 8-12 minutes or to your preferred fish temperature.

    Strip Steak with Chimichurri

    Strip Steak with Chimichurri


    2 C cilantro leaves and sprigs, finely chopped

    2 C parsley leaves and sprigs, finely chopped

    2 tsp minced garlic

    1 tsp red pepper chili flakes

    3 T fresh lime juice

    1 T red-wine vinegar

    3 T dry red wine

    1/2 C extra-virgin olive oil, plus more for brushing

    Salt and freshly ground black pepper

    2 lbs skirt steak


    Prepare a grill or grill pan over high heat.

    In a food processor, combine the cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse until the mixture is a coarse puree. Taste, adjust seasoning and pulse again.

    Rub the steaks with salt, pepper and olive oil. Grill steak roughly 2 to 4 minutes on each side, depending upon thickness, or until it is medium rare. The center of steaks should read 125°F on a meat thermometer. Remove the steak to a plate and to rest for at minimum of 5 minutes.

    Slice steak across the grain at a 45 degree angle. Spoon a partial amount of the chimichurri over the steak on a serving plate. Serve the remaining sauce alongside the dish.

    Serves 4