Black Lime Salmon
Updated June 21, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3dried black limes (or 5 teaspoons black lime powder; see Tip)
- 2½teaspoons light brown sugar
- 1teaspoon ground cumin
- ½teaspoon cayenne powder
- 1½teaspoons sweet paprika
- Fine sea salt
- 4tablespoons extra-virgin olive oil
- 1whole (1½- to 2-pound) salmon fillet (skin on or off)
- 3plum tomatoes
- 1small garlic clove, minced
- ⅓cup/80 grams sour cream, plus extra to serve
Nutritional analysis per serving (4 servings)
401 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 22 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 475 degrees.
- Step 2
Place the limes, sugar, cumin, cayenne, 1 teaspoon of the paprika and 1 teaspoon of salt in a spice grinder and grind to a fine powder. Transfer to a small bowl and mix with the oil.
- Step 3
Place the salmon in a large roasting pan, skin-side down if using a skin-on fillet, and cover the salmon with all of the oil mixture. Roast until the salmon is just cooked through and flaky, about 12 minutes, then let rest for 2 minutes before serving.
- Step 4
While the salmon roasts, grate the tomatoes on the coarse side of a box grater, discarding the spent skins. Transfer into a fine sieve set over a bowl and stir a few times, then discard the strained liquid. Transfer the tomato pulp into the bowl, and season with the remaining ½ teaspoon paprika, the garlic and ¼ teaspoon salt.
- Step 5
To serve, carefully transfer the salmon to a serving platter, then dollop the sour cream over the salmon followed by half of the tomato mixture. Spoon the roasting oil back over the salmon and serve with the extra sour cream and tomato on the side to taste.
- Black limes can be a little hard to find, but they are worth searching for. Try a specialty Middle Eastern supermarket, if you have access to one, or order them online. A spice or coffee grinder is essential to turn them into a fine powder, but a powerful blender can also be used; just pass the coarse powder through a fine sieve after blending. If needed, crush them by pressing down on them with your palm before grinding. Rather than pulverizing whole black limes, you could substitute 5 teaspoons black lime powder.
Private Notes
Comments
I thought that also but magnifying picture makes me think that's not skin, its the black lime coating.
Photo shown is deceptive. Recipe specifies cook with skin down and place toppings on salmon flesh. One would need to scrape the off to get at the flesh is the picture we’re followed.
I would use hot lime pickle, sold in Indian food stores. Both Swad and Atak brands are good. The pickle contains all of the spices listed, plus mustardseed, which is always good with salmon.
Loved meeting black lime. Told any one who would listen about it. This is going into rotation. Will lower temp and time a bit next time.
Gave this a try on the cod filets I had on hand, so reduced the marinade portions to fit, and omitted the sugar. Quite nice. Next time, however, I'll make the full amount of marinade because I bet it will taste good on chicken, too!
I made this with boneless, skinless chicken thighs. Yum. I bought the Ground Omani Black Limes at Oakltown Spice in Albany, California. I didn’t have any fresh tomatoes so used some canned, diced tomatoes and some vegan sour cream. It was delicious.