Description
Buttery salmon falls apart after steaming in foil with cilantro, jalapeno, lime and onion.
Ingredients
- 2 Tablespoons Olive Oil
- 2 whole (6 Oz. Size) Salmon Fillets
- ½ teaspoons Pepper
- ½ teaspoons Salt
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Chili Powder
- 2 whole Limes, Slices Into 1/2 Inch Pieces
- 4 slices Jalapeno
- ¼ whole Onion, Sliced Into 1/4 Inch Pieces
- ½ cups Cilantro, Chopped
- 2 Tablespoons Olive Oil
- 2 whole (6 Oz. Size) Salmon Fillets
- ½ teaspoons Pepper
- ½ teaspoons Salt
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Chili Powder
- 2 whole Limes, Slices Into 1/2 Inch Pieces
- 4 slices Jalapeno
- ¼ whole Onion, Sliced Into 1/4 Inch Pieces
- ½ cups Cilantro, Chopped
Preparation
1. Preheat oven to 400 F. Lay out about a foot and a half of aluminum foil per salmon piece. Drizzle half of the olive oil in the center of each piece of aluminum foil. Take a piece of salmon and rub the bottom evenly in the olive oil. Place the salmon skin side down in the center of the foil. Repeat with the other piece of salmon.
2. Sprinkle half of the pepper, salt, garlic powder, onion powder and chili powder on each piece of salmon. Lay half of the lime slices on top of each piece of salmon. Place half of the jalapeno, onion and cilantro around each piece of salmon.
3. Bring up the edges of the foil around the salmon. Crease the foil so that no steam can escape. Fold in the edges from the ends and loosely seal it up.
4. Place the foil packets in the oven for 20 minutes. Salmon should easily flake apart when done. To serve, unwrap the packets, take a spatula and carefully remove salmon and all the contents. Make sure to also remove the juices.
5. Serve over rice and enjoy!
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