Mexican Baked Salmon

FavouriteRecipes.gif

Mexican Baked Salmon

INGREDIENTS
4 salmon steaks
150 ml medium sherry
50 ml Gwydir Grove Lime Agrumato
Pinch of paprika
1 bouquet garni
60 ml lime juice
1 chopped onion
4 skinned, deseeded & chopped tomatoes
100 g corn kernels
1 finely chopped red pepper
1 cup fresh breadcrumbs
1 tbsp chopped parsley
METHOD
Pre heat the oven to 200*c
Wash & dry the salmon. Season with salt & pepper and place in a shallow ovenproof dish.
Pour sherry, lime juice and 20 ml lime oil over the fish and add a pinch of paprika and bouquet garni
Bake in the oven for 15 mins or until cooked ( flesh separates easily from the fish using a fork)
Meanwhile for the sauce, heat the remaining oil in a saucepan and sauté the chopped onions until they are soft. Add tomatoes, red pepper and corn kernels. Season with salt & pepper and simmer for 10 minutes.
Remove salmon from oven and place on a serving dish.
Drain off the fish liquid (sherry, lime juice and oil) add to sauce.
Boil and stir the sauce for a further 5 minutes. Remove from heat, stir in the breadcrumbs and chopped parsley and pour over the salmon steaks.
Serve with new boiled potatoes and green salad.
Copyright © 2017 Gwydir Grove. Powered by Zen Cart | Gwydir Grove - Facebook | Shipping & Returns | Privacy Notice | Contact | Home | Site Design - out of the woods