roast salmon with lime salsa 2 large limes  1/3 cup very thinly sliced red onion 1½ tablespoons chopped cilantro leaves 1 small jalapeno chili pepper, halved, seeded and very thinly sliced crosswise 2 tablespoons olive oil, divided pinch of sugar Kosher or sea salt to taste 4 salmon steaks or fillets (6-ounces each), skin and bones removed fresh ground pepper   1. Preheat to 425 degrees F. 2. Using a sharp knife, carefully peel the limes; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the lime section into the bowl. Cut each section crosswise into quarters. Return the limes to the bowl and stir in the onion, cilantro, and jalapeno chili pepper. Add 1 tablespoon of the olive oil, sugar, and salt; toss well. 3. Heat a heavy, oven-proof skillet over medium-high heat until it begins to smoke (add remaining ½ tablespoon olive oil to make a light film). Season salmon on both sides with salt and pepper and then place in hot skillet; sear until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. 4. Roast for approximately 4 to 6 minutes or until a meat thermometer registers an internal temperature. Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the lime salsa. back