- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 529
- Carbohydrate Content: 19g
- Fat Content: 37g
- Fiber Content: 1g
- Protein Content: 32g
- Saturated Fat Content: 16g
- Sodium Content: 0.22g
- Sugar Content: 17g
Grilled salmon with chilli glaze & lime creme fraiche Recipe
Grilled salmon with chilli glaze & lime creme fraiche is a Mexican recipe for 4 people, takes only 15 mins; recipe has garlic clove, onion and chilli.
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
Instructions
- 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.