Spicy Salmon with Lime in Parchment

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A little heat from the spices and jalapenos and tartness from the lime compliment the Salmon beautifully!

Major score at Whole Foods this weekend!  A whole, fresh, wild caught Pacific Salmon, filleted in front of us for only $5.99/lb!  How could we pass it up?  Our dinner plans changed and our mouths watered as we toted our 5 pounds home.  This recipe was inspired by my soon-to-be brother in-law.  After participating in Warrior Dash 2011, Alex and I were camping with my sister and her fiance.  Dinner was grass-fed steaks and Salmon fillets.  Tyler topped the fish with lime, pepper, and spices and then grilled them.  Since, sadly, our grill was destroyed in the last thunderstorm to tear through southeast Michigan, I had to make due with baking the Salmon.  Here’s our version – pretty darn delicious!

Note:  The spice blend I used was Emeril’s Essence.  I had a lot left over from a beef shanks recipe I made earlier in the week.  You will not use all of the spice mix for this recipe, but I have been topping all of our meats with it and it adds great flavor.  If you would prefer not to have the leftover spice blend, sprinkle the fish with dashes of all of the ingredients from the Essence and I’m sure the end result will be great!

Spicy Salmon with Lime in Parchment

Ingredients (Emeril’s Essence):

  • 2 1/2 Tablespoons paprika
  • 2 Tablespoons sea salt
  • 2 Tablespoons garlic powder
  • 1 Tablespoon black pepper
  • 1 Tablespoon black pepper
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried thyme

Ingredients (Spicy Salmon with Lime in Parchment):

  • 1 Tablespoon Emeril’s Essence
  • 2 one pound Salmon fillets, skin on
  • 2 jalapenos, seeded and sliced
  • 2 limes, one sliced thinly and one cut into wedges
  • 2 sheets of parchment paper, approximately 12″ x 12″

What to do:

Preheat the oven to 400 degrees.  Lay the sheets of parchment flat and place one fillet (skin side down) on each piece.  Sprinkle the Essence evenly over the fillets.  Place the lime slices and jalapenos over the top of the Salmon.  Fold over the parchment paper to seal the seams and place the pouches on a baking sheet.  Bake for 20 minutes.  Let the pouches rest for a few minutes and be careful when tearing them open.  Lots of steam will escape, so don’t get burned!  Serve with lime wedges!

Yield 3-4 servings.

This recipe was shared at Food Renegade.

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6 Comments:

  1. looks good – thanks for sharing.

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  3. Pingback: 50 Paleo Father's Day recipes | PaleoRecipe24.Com

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