Vivid gren and tart flavored, cilantro sauce perfectly accents the exquisite pink flesh of salmon.
Lay fillets, skin sides down, in a 9 by 13 inch baking pan. Evenly drizzle 2 tablespoons of the lime juice over fillets.
In a small bowl, combine remaining lime juice, green onions, chiles, cilantro, and olive oil. Spread 1/2 cup of the cilantro mixture over a fillet; lay other fillet, skin side up, atop first. (At this point, you may cover and refrigerate for up to a day.)
Bake, uncovered, in a 350° oven until fish is just slightly translucent or wet inside when cut in thickest part (35 to 45 minutes). If desired, pull off top skin; slice through fish just down to bottom fillet and lift off portions with a spatula. Spoon remaining salsa over individual servings.
By Alex Gibbons