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This Week's Cinco de Mayo Recipes

Meal 1

Baked Honey Cilantro Lime Salmon in Foil

PREP TIME 5 MINUTES

COOK TIME 20 MINUTES

TOTAL TIME 25 MINUTES

SERVINGS 6 PEOPLE

Ingredients

1 large salmon fillet (see note)

salt and pepper, to taste

1/2 cup butter, melted (see note)

juice of 2 limes (plus one lime, thinly sliced)

4 tablespoons honey

1 tablespoon minced garlic

1/3 cup cilantro, roughly chopped

Instructions

Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.

Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).

Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

Recipe Notes

Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.

https://www.lecremedelacrumb.com/baked-honey-cilantro-lime-salmon-in-foil/

Jicama Slaw

Total Time:

1 Hour

Yield:

Makes 6 to 8 servings

Ingredients

2 carrots, peeled and julienned

1 small jicama (about 1 1/4 lbs.), peeled and julienned

1 large red bell pepper, cored and very thinly sliced

1/4 head red cabbage, cored and very thinly sliced

1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry

6 tablespoons olive oil

6 tablespoons unseasoned rice vinegar

3 tablespoons fresh lime juice

1 tablespoon minced cilantro leaves, plus more for garnish

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoon red chile flakes

How to Make It

Step 1

At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

Step 2

At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

Step 3

At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

https://www.myrecipes.com/recipe/jicama-slaw

Cilantro Lime Salad

Prep Time 15 minutes