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Grilled salmon with chilli glaze & lime crème fraîche

Spice up your midweek meal with this fragrant Mexican recipe

  • Prep: 15 mins
    Cook: 15 mins
    Plus soaking
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 529
  • Carbohydrates 19
  • Saturated Fat 16
  • Sugar 17
  • Protein 32
  • Fat 37
  • Fibre 1
  • Salt 0.22

Nutrition per serving

  • Calories 529
  • Carbohydrates 19
  • Saturated Fat 16
  • Sugar 17
  • Protein 32
  • Fat 37
  • Fibre 1
  • Salt 0.22

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

  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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