Grilled salmon with chilli glaze & lime crème fraîche

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• Sandra Flanagan

  20 January 2010

  Sandra Flanagan rated this recipe

  

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• Georgie

  30 March 2010

  Georgie rated and commented on this recipe

  

  I did wonder whether I could be bothered to blacken the garlic but this dish was so worth it on lots of levels I'll definately be making it again.

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• maza

  14 April 2010

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• Candy M

  14 April 2010

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• Candy M

  14 April 2010

  Candy M rated this recipe

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• Jan

  16 April 2010

  Jan commented on this recipe

  I used a chipotle dried chilli instead of an ancho one. I also marinated the salmon fillets in the chilli mix and then quickly pan fried and put them in the oven for 10-12 mins. The remaining sauce I cooked out and poured over the fillets. I also added the juice of half a lime along with the zest to the creme fraiche. It was amazing and good enough for a dinner party. I also served this with the recommended lemony rice.

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• Helen

  18 April 2010

  Helen commented on this recipe

  This might be a silly question but what is blackened garlic and onions? Is it just cooked until browned and almost burnt colour?

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• BeckyB

  06 May 2010

  BeckyB commented on this recipe

  This is the best salmon dish I have ever tasted. I used a plain dried chilli and it worked wonders. The lime creme fraiche cools things down beautifully. Served it with new potatoes and steamed asparagus. Now a family favourite - can't get enough of it!

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• Jenn's File

  20 May 2010

  Jenn's File rated this recipe

  

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• adammatthews

  27 May 2010

  adammatthews rated this recipe

  

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• Melw

  01 June 2010

  Melw rated this recipe

  

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• Angela

  02 June 2010

  Angela rated and commented on this recipe

  

  This was an amazing dish. I used a chipotle in adobe sauce as I already had that hanging around in the fridge - it gave it a yummy smokey flovour. Served it with the suggested Lemony Rice and a green salad. Will be making this again. Good enough for a dinner party.

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• Belkey

  01 September 2010

  Belkey rated and commented on this recipe

  

  I made this as instructed, but used fresh chilli as didn't have any dried. Blackening the onion and garlic was a bit of a fag to be honest, but it proved very popular with my guests. It was fine, but am not sure I would bother doing again.

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• Alizeh

  03 December 2010

  Alizeh rated and commented on this recipe

  

  This was such a huge hit with my family. Absolutely loved it. Added few more chilies and lime juice to the sour cream as per someone's comment...it went beautifully well with a healthy salad. I'm definately making it again next week for my dinner party.

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• Alison J

  29 January 2011

  Alison J rated and commented on this recipe

  

  Fabulous recipe. One of the best salmon dishes I have ever had. Blackening the garlic and onion is a bit time consuming but very worth it. A lovely dish for entertaining. I always make the amount of sauce for four, even when serving two. I then use it on chicken fillets a few days later. They are delicious too.

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• irritable

  02 March 2011

  irritable rated and commented on this recipe

  

  Exceptionally good. Really interesting flavours and certainly good enough to serve for dinner - note I thought the sauce quantitiies should be doubled to have enough for 4 good marinades and a plate garnish.

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• lrobs79

  03 May 2011

  lrobs79 rated this recipe

  

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• SEW23

  08 June 2011

  SEW23 rated and commented on this recipe

  

  Loved this thought it would be difficult to cook as different to what we usually cook especially the Ancho Chilli, but was so tasty will be making this again. As others suggested added some lime juice to creme fraiche very good.

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• katcurnock

  12 April 2012

  katcurnock rated and commented on this recipe

  

  Great recipe. I didn't have cider vinegar, so used red wine vinegar, came out fine. I use this on all manner of meats, including sausage. I wonder though, can the sauce be frozen?

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• Jodie Rees

  25 April 2012

  Jodie Rees rated and commented on this recipe

  

  This was delicious! Easy to do and quick to prepare. Would cook again!

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http://www.bbcgoodfood.com/recipes/236610/

Ingredients

• 6 garlic cloves , unpeeled
• 1 small onion , cut into thick slices
• 1 ancho chilli or large red dried chilli, deseeded and trimmed
• 4 tbsp soft brown sugar
• 4 tbsp cider vinegar
• 4 x 150g skinless salmon fillets
• 1 lime , zested, then cut into wedges
• 200g crème fraîche or soured cream
• chopped coriander , to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 6 garlic cloves , unpeeled
• 1 small onion , cut into thick slices
• 1 ancho chilli or large red dried chilli, deseeded and trimmed
• 4 tbsp soft brown sugar
• 4 tbsp cider vinegar
• 4 x 150g skinless salmon fillets
• 1 lime , zested, then cut into wedges
• 200g crème fraîche or soured cream
• chopped coriander , to serve (optional)

529 kcalories, protein 32g, carbohydrate 19g, fat 37 g, saturated fat 16g, fibre 1g, sugar 17g, salt 0.22 g

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