Chef Jonathan’s Cilantro Lime Marinade for Salmon

YUMA, Ariz. (KYMA, KECY) - Looking to put a unique approach on a familiar classic? Try this recipe.

Ingredients

• 1/4 cup fresh lime juice

• 1/4 cup olive oil

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fresh mint, chopped

• 2 garlic cloves

• 1 tablespoon honey 

• Salt and pepper to taste

Instructions

1. In a blender, combine the lime juice, olive oil, chopped cilantro, chopped mint, garlic cloves, and honey (if using).

2. Blend until smooth and well combined. Adjust the consistency by adding more olive oil if desired.

3. Season the blended marinade with salt and pepper to taste.

4. Place the salmon fillets in a resealable bag or a shallow dish and pour the blended marinade over the fish, ensuring it's well coated.

5. Marinate for at least 30 minutes to 2 hours in the refrigerator.

6. Preheat your grill or oven to medium-high heat. Cook the salmon for about 4-6 minutes per side, or until it flakes easily with a fork.

Ginger Basmati Rice

Ingredients

• 1 cup basmati rice

• 2 cups water or broth

• 1 tablespoon fresh ginger, minced

• 1 tablespoon soy amino, (or tamari for gluten-free)

• 1 teaspoon sesame oil

• Optional: chopped Mint leaves or cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.

2. In a pot, combine the rinsed rice, water or broth, and minced ginger. Bring to a boil.

3. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.

4. Once done, remove from heat and let it sit covered for about 5 minutes. Fluff with a fork.

5. Stir in the soy aminos and sesame oil. Garnish with chopped Mint or sesame seeds, if desired.

The combination of these flavors is simply delicious.