Grilled salmon with chilli glaze & lime crème fraîche

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• Frantic Flapjack

  02 May 2012

  Frantic Flapjack rated and commented on this recipe

  

  I was very sceptical about this before I made it - burnt garlic & onions!! So glad I tried it - it was surprisingly good. Served it with trout fillets instead of the salmon and the lemony rice & peas. Recommended if you want to try something a little different.

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• Sarahfh

  13 May 2012

  Sarahfh commented on this recipe

  This recipe is great! The recipe makes more chilli glaze than you need. I saved it in a sealed jar in the fridge and used it mixed with prawns and veg for a great topping to salad. If nothing else I will definitely make the glaze again.

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• gazzman

  07 June 2012

  gazzman rated and commented on this recipe

  

  Really delicious. I used a fresh chilli instead of dried which was lovely. Also, used lemon instead of lime because there were no limes left at the supermarket! I served with rice, corriander stirred through and green beans for healthy value. I'm not normally a big salmon fan but this was fantastic, will defo be doing it again, nowhere near as much of a fath as it seems.

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• lizleicester

  11 July 2012

  lizleicester rated and commented on this recipe

  

  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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• Pamela Kathleen Quinn

  20 July 2012

  Pamela Kathleen Quinn rated this recipe

  

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• Fifi

  05 September 2012

  Fifi rated and commented on this recipe

  

  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.

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• Fifi

  05 September 2012

  Fifi commented on this recipe

  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.

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• Fifi

  05 September 2012

  Fifi commented on this recipe

  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.

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• Cakelady

  05 December 2012

  Cakelady rated and commented on this recipe

  

  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.

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• freya_marks

  20 January 2013

  freya_marks rated and commented on this recipe

  

  So tasty and simple to make! I used a red chili and added a little smoked paprika

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• mamma g : )

  05 April 2013

  mamma g : ) rated this recipe

  

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

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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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