All Easy Recipes. Cook all that you can cook. Lime - Marinated Salmon With Tomatoes
 
What You Need:            (To Serve: 6)
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  • 3 medium-sized firm ripe tomatoes
  • 1½ pounds boned and skinned fresh salmon, preferably a center cut
  • ¾ cup strained fresh lime juice
  • ½ cup finely chopped onions
  • 1/8 teaspoon Tabasco sauce
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 1½ teaspoons white pepper

    • How To Cook:
    FIRST PREPARE THE TOMATOES:
    1. Drop them into a pan of boiling water and let them boil briskly for about 10 seconds. Run cold water over them and, with a small, sharp knife, slip off their skins.

    2. Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices. Chop the tomatoes finely.

    3. Lay the salmon flat on its side and, with a large, sharp knife, slice it horizontally into two sections. Holding the knife at a slight angle, cut the sections crosswise into ¼ -inch-thick slices. Then lay the slices flat and cut into 1-inch squares.

    4. In a deep ceramic or glass bowl, combine the tomatoes, lime juice, onions, Tabasco, sugar, salt and pepper and stir thoroughly.

    FISH:
    1. Add the salmon and turn the pieces about gently with a spoon until they are well moistened.

    2. Cover and marinate the salmon in the refrigerator for at least 6 hours, turning the pieces over every hour or so.

    3. To serve, transfer the salmon and its marinade to a chilled deep platter or individual soup plates.

    NOTE:
    1. Lime-marinated salmon can also be served as a cocktail snack, or pupu, in which case the marinade is made without the chopped tomatoes.

    2. Instead, the salmon slices are marinated with the other ingredients as directed, and then are rolled up and wedged into hollowed-out chilled cherry tomatoes.
    		 
    		 
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