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Yucatan Salmon

Preparation Time: 40 Minutes
Cooking Time: 10 Minutes
Serving Size: 4

Nutrition Facts

Calories: 372
Total Fat: 16g
Carbohydrates: 23g
Cholesterol: 88mg
Fiber: 4g
Sodium: 119mg


1/3 cup apple cider vinegar, divided
3/4 teaspoon cilantro, finely chopped
2 cups corn kernels, roasted
2 each dried habanero pepper, rehydrated, seeded, finely chopped
1 teaspoon garlic, finely chopped
1 cup green pepper, small dice
1/3 cup lime juice
4 each norwegian salmon fillets, 6 oz.
1/2 cup olive oil, divided
1/4 cup red bell pepper, small dice
1 cup red onion, small dice
1 cup roasted red pepper, small dice
as needed salt and pepper


1. To prepare the roasted corn salsa, combine roasted corn, roasted red pepper, red onion, green pepper, ½ cup of the olive oil and ¼ cup of the cider vinegar. Season with salt and pepper to taste. Hold refrigerated.

2. To prepare the habanero vinaigrette, combine habaneros, cilantro, garlic, lime juice, 1 cup remaining olive oil and ¾ cup remaining cider vinegar. Add red pepper and season with salt and pepper to taste.

3. For each serving, grill one salmon fillet to desired doneness. Serve over 1 cup reserved roasted corn salsa and top with 5 Tbsp. reserved habanero vinaigrette.

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