Name: Grilled salmon with chilli glaze & lime crème fraîche
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
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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Grilled salmon with chilli glaze & lime crème fraîche

Grilled salmon with chilli glaze & lime crème fraîche

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

Plus soaking

A star rating of 4.7 out of 5.45 ratingsRate

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Spice up your midweek meal with this fragrant Mexican recipe

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Lemony rice & peas

A star rating of 4.3 out of 5.23 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal529
fat37g
saturates16g
carbs19g
sugars17g
fibre1g
protein32g
salt0.22g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2010

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A star rating of 4.7 out of 5.45 ratings

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