1/4 cup lime juice
1/4 cup canola oil
1 tbsp chopped parsley
2 tsp chopped thyme
2 tsp chopped cilantro
2 tsp chopped Mexican oregano
1/2 tsp freshly ground black pepper
The following recipe is from Healthy Cooking at Home with the Culinary Institute of America (2011, John Wiley and Sons, Inc.)
Trim the salmon, removing any pin bones, and cut into 6 pieces, about 1/4 pound each. Blot dry with paper towels. Place the fish in a baking dish.
For the marinade, combine all the remaining ingredients in a small bowl. Pour half of the mixture evenly over the salmon, reserving the rest to use as a sauce. Turn the fish to coat evenly with the marinade. Cover and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Prepare a grill for a medium-high fire. If using coals, they should be glowing red with a moderate coating of white ash.
Remove the salmon from the marinade. Drag the pieces along the edge of the dish to scrape away any excess marinade. Place the salmon on the grill skin side down. Grill undisturbed on the first side until browned, about 3 minutes. Turn the fish over and continue grilling until cooked through, 3 to 4 minutes more.
Serve the salmon on a heated platter or individual plates with the bean stew. Drizzle the fish and the stew with the reserved marinade. Makes 6 servings.
Serve with Southwest White Bean Stew.
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