Oven Roasted Salmon with Lime Salsa

Yields: 4 servings
Prep time: 20 min
Cook time: 7 min

Ingredients:

2 large limes
1/3 cup very thinly-sliced red onion
1 1/2 tablespoons chopped cilantro leaves
1 small jalapeno chile pepper, halved, seeded and very thinly sliced crosswise
2 tablespoons olive oil, divided
Coarse sea salt to taste
4 salmon steaks or filets (6-ounces each), skin and bones removed
Freshly ground pepper

Preparation:  
Preheat to 425 degrees F.
Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the lime section into the bowl. Cut each section crosswise into quarters. Return the limes to the bowl and stir in the onion, cilantro, and jalapeno chile pepper. Add 1 tablespoon of the olive oil,  and salt; toss well.
Heat skillet over medium-high heat  (add remaining 1/2 tablespoon olive oil to make a light film). Season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute. Flip the salmon over and put the skillet in the oven. Roast for approximately 4 to 6 minutes (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the Lime Salsa.

Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes

Makes 4 to 6 servings (depending on size of salmon filet).

Makes 4 servings.