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Grilled salmon with chilli glaze & lime crème fraîche

Grilled salmon with chilli glaze & lime crème fraîche

A star rating of 4.7 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking
  • Easy
  • Serves 4

Spice up your midweek meal with this fragrant Mexican recipe

Nutrition:
HighlightNutrientUnit
kcal529
fat37g
saturates16g
carbs19g
sugars17g
fibre1g
protein32g
low insalt0.22g
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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)

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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Overall rating

A star rating of 4.7 out of 5.38 ratings
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