Chili & Lime Salmon

Chili & Lime Salmon

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Chili & Lime Salmon

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Rating: 3.6
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Chili & Lime

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INGREDIENTS

4 salmon fillets, about 6oz each
2 tsp fresh lime juice
2 cloves garlic, minced
½ tsp sugar
1 tsp "The Gourmet Collection" Chili & Lime Spice Blend
4-6 lime wedges

DIRECTIONS

  1. Preheat grill to medium. Place salmon fillets in a medium pan.
  2. Combine garlic, sugar & spices. Spread mixture evenly over the fillets.
  3. Place salmon skin side down onto grill and cook indirectly for about 18-20 minutes or until fish flakes easily. Remember not to turn the salmon when it is on the grill.
  4. Once cooked, remove from the grill and squeeze fresh lime juice on each fillet before serving.

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Sole with basil, tomato and oregano

Sole with basil, tomato and oregano

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Sole with basil, tomato and oregano

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Rating: 0
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Oregano Basil & Tomato

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INGREDIENTS

Two fillets sole
Salt and ground black pepper
2 tbsp olive oil
1 teaspoon “The Gourmet Collection" Oregano, basil & tomato blend
¼ teaspoon red pepper flakes
1 clove garlic, sliced
3 red potatoes, diced and parboiled
One can whole tomatoes, chopped, juices reserved
Juice of 1 lemon
¾ of chicken stock

DIRECTIONS

  1. Preheat the oven to 350 degrees F.
  2. Pat the sole dry with paper towels and sprinkle with salt and pepper. In a large ovenproof saute pan, brown the sole in 1 tablespoon olive oil on one side, then remove from the pan and set aside. Add the oregano, red pepper flakes and garlic to the pan and saute 1 minute. Next, add the potatoes and chopped tomatoes (with their juices) and cook 1 to 2 minutes. Pour half of the lemon juice into the pan, add the chicken stock and season with salt and pepper. Bring to a simmer, and then add the fish back to the pan and baste with the sauce. Finish cooking in the oven, 5 to 7 minutes.
  3. Remove the fish from the pan and place on a platter. Return the pan to the stove and add the remaining 1 tablespoons olive oil along with the chopped basil and remaining lemon juice. Let the sauce reduce over medium heat, 2 minutes. Serve the fish with the sauce and garnish with chopped basil.

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