By Krista McCabe
Preheat your grill to medium-high heat, about 400°F (200°C).
Prepare the salmon: In a small bowl, mix together 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this mixture over the salmon fillets and set aside.
For the rice: Rinse the rice under cold water until the water runs clear. Cook it according to package instructions. While it cooks, zest and juice the limes. Once cooked, fluff the rice with a fork and stir in the lime zest, lime juice, and chopped cilantro. Season with salt to taste.
While the rice is cooking, prepare the vegetables: In a large bowl, combine the mixed vegetables with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet lined with parchment paper.
Roast the vegetables in a preheated oven at 425°F (220°C) for 20-25 minutes until they are tender and slightly caramelized.
Grill the salmon fillets skin-side down for about 4-5 minutes on each side or until you have nice grill marks and the fish is cooked through (an internal temperature of 145°F / 63°C).
Serve the grilled salmon with a side of cilantro-lime rice and roasted vegetables. Garnish with additional cilantro or lime wedges if desired.
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By Krista McCabe
This Main Course Mexican Seafood recipe is ready in 45 minutes and features salmon fillets, long-grain rice, chopped cilantro and other delicious ingredients. Contains 600 calories total.
Preheat your grill to medium-high heat, about 400°F (200°C).
Prepare the salmon: In a small bowl, mix together 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub this mixture over the salmon fillets and set aside.
For the rice: Rinse the rice under cold water until the water runs clear. Cook it according to package instructions. While it cooks, zest and juice the limes. Once cooked, fluff the rice with a fork and stir in the lime zest, lime juice, and chopped cilantro. Season with salt to taste.
While the rice is cooking, prepare the vegetables: In a large bowl, combine the mixed vegetables with the remaining 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on a baking sheet lined with parchment paper.
Roast the vegetables in a preheated oven at 425°F (220°C) for 20-25 minutes until they are tender and slightly caramelized.
Grill the salmon fillets skin-side down for about 4-5 minutes on each side or until you have nice grill marks and the fish is cooked through (an internal temperature of 145°F / 63°C).
Serve the grilled salmon with a side of cilantro-lime rice and roasted vegetables. Garnish with additional cilantro or lime wedges if desired.
Calories per Serving: 600
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