Chili-lime baked Atlantic salmon with avocado salsa

Chili-lime baked Atlantic salmon with avocado salsa

1. Megan V | March 3rd, 2018

   That looks amazing

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2. Bobbi Jo Woods | March 3rd, 2018

   Megan V thanks 🙂 It was good

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3. angelique | March 3rd, 2018

   Wow! I don’t even like salmon, and I would totally eat that. Looks gorgeous!

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4. Bobbi Jo Woods | March 3rd, 2018

   Why thank you 🙂

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5. Amanda Rachelle Warren | March 4th, 2018

   Yum.

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6. Bobbi Jo Woods | March 4th, 2018

   ‘Twas

   Would not recommend microwaving leftovers. Just eat it cold or make what you will eat, fresh. Better that way.

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7. Amanda Rachelle Warren | March 4th, 2018

   Agreed. I usually make an extra piece of salmon for lunch the next day. Reheating it dries it out. Cold salmon is delicious too.

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8. Bobbi Jo Woods | March 4th, 2018

   Actually, not dry, but fishy. this was not fishy at all last night but tonight?

   FIIIIIHH-SHEEEEE AF

   I baked it low and slow on parchment so the fat didn’t all run out, which kept it juicy. About 400 for 10 minutes then at 275 for 15 minutes more (I did let the fish rest on the stovetop while I got the oven down to lower temp). I have only made salmon a few times and this was a THICC AF filet lol. I’m used to the wimpy ones.

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9. Bobbi Jo Woods | March 4th, 2018

   The higher heat at first was to seal in the rub to make a sort of blackened crust

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10. Fred R. Cottrell, Jr | March 4th, 2018

    Looks really good KB!

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11. Bobbi Jo Woods | March 4th, 2018

    I’m busy tomorrow tho

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