I'm not sure where the cilantro in a pot next to my back stairs came from. I think it was a housewarming gift from my friends Kami and Laura when we moved into our house two years ago and my husband dug it out of the ground and put it in a pot this year.
Anyway, I realized this crazy growing little plant was cilantro. I picked a piece and smelled the familiar scent of Margarita's. I'd heard of the cilantro-lime combination and it just so happened I had a lime left over from my mojitos (I was out of mint, otherwise the lime would've had a much better use).
So I used my muddler to blend the cilantro and half of the lime. I lined a baking dish with foil (makes the dishes much easier!) and folded it up toward the fish to keep the cilantro-lime juice close to the fish. I sliced the rest of the lime and laid it on top of the fish and baked it on 350º for about 20 minutes.
While it was cooking, I made up a couple big salads (notice our lovely cucumbers which are the only thing growing like crazy in the garden) and threw a couple potatoes in the microwave.
I topped the salads with the salmon, which turned out delish!, and then topped the potatoes with some blue cheese crumbles, butter and sour cream.
What You Need
- Salad Fixings
What to Do: Muddle half a lime and a generous amount of cilantro to create a juice. Pour it over the salmon and top with sliced limes. Bake on 350º for about 20 minutes and serve over a salad.