Grilled salmon with chilli glaze & lime crème fraîche

Grilled salmon with chilli glaze & lime crème fraîche

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(32 ratings)

Prep: 15 mins Cook: 15 mins Plus soaking

Easy

Serves 4
Spice up your midweek meal with this fragrant Mexican recipe

Nutrition and extra info

Nutrition:

  • kcal529
  • fat37g
  • saturates16g
  • carbs19g
  • sugars17g
  • fibre1g
  • protein32g
  • salt0.22g
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Ingredients

  • 6 garlic clove, unpeeled
  • 1 small onion, cut into thick slices
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 ancho chilli or large red dried chilli, deseeded and trimmed
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 tbsp soft brown sugar
  • 4 tbsp cider vinegar
  • 4 x 150g skinless salmon fillets
  • 1 lime, zested, then cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 200g crème fraîche or soured cream
  • chopped coriander, to serve (optional)

Method

  1. 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.

  2. 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 crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.

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Comments, questions and tips

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ajctracey
20th Oct, 2016
5.05
Forgot to rate! See comment below.
ajctracey
20th Oct, 2016
5.05
The combination of the fish, the sauce and the limey crème fraîche is absolutely excellent. Each bit on its own is nice enough, but it really comes together on the plate as the flavours set each other off and enhance each other at the same time. Whoever created this recipe is a genius.
dijoxc's picture
dijoxc
25th Jan, 2015
5.05
Easy and tasty dish. Very quick to prepare which was a pleasant surprise. I used a whole fresh chili for 2 person quantity. Probably cut down on sugar next time as we don't have a particularly sweet tooth. Other than that, made recipe exactly as directed. Having friends for dinner and will be making this dish for them.
julie_ness
25th Apr, 2014
5.05
Not normally one to write a review but will make an exception for this delicious dish. I highely recommend everyone to at least try this. I would even go as far as saying it's one of best evening meals I have made yet. Followed the instructions exact and didnt add anything extra. Just make sure you have some sauce left over to serve with the salmon and creme fraiche. Enjoy :)
freya_marks
20th Jan, 2013
5.05
So tasty and simple to make! I used a red chili and added a little smoked paprika
annahighfield
5th Dec, 2012
5.05
Absolutely bloody delicious, I halved the amount of sugar in the sauce otherwise it would have been too sweet. Used balsamic vinegar as well in stead of cider as couldn't find any cider in cupboard, which worked beautifully as it had a thick, sweet texture.
fionarecipes
5th Sep, 2012
5.05
Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't think it would be noticeable otherwise.
fionarecipes
5th Sep, 2012
5.05
Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't think it wouldn't be noticeable otherwise.
fionarecipes
5th Sep, 2012
5.05
Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't it wouldn't be noticeable otherwise.
lizleicester
11th Jul, 2012
5.05
Wonderful flavours and easier than it reads... Used half a fresh red chilli grown by daughter and nearly made the glaze too strong but it was perfect when finished.

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