Mexican recipe for 4 people, takes only 15 mins; recipe has garlic clove, onion, chilli, brown sugar, cider vinegar, salmon fillet, lime, creme fraiche and coriander.
Grilled salmon with chilli glaze & lime creme fraiche
Course: Mexican
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: chopped coriander, to serve (optional)
- Garlic Clove: 6 garlic cloves, unpeeled
- Onion: 1 small onion, cut into thick slices
- Lime: 1 lime, zested, then cut into wedges
- Cider Vinegar: 4 tbsp cider vinegar
- Brown Sugar: 4 tbsp soft brown sugar
- Chilli: 1 ancho chilli or large red dried chilli, deseeded and trimmed
- Creme Fraiche: 200g creme fraiche or soured cream
- Salmon Fillet: 4 x 150g skinless salmon fillets
Directions
- Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
- Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the creme fraiche. Serve the fish with extra chilli sauce, a dollop of the creme fraiche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.
