Grilled Salmon With Chilli Glaze & Lime Crème Fraîche
This recipe for tangy and flavorful Ancho Chilli Salmon features succulent salmon fillets brushed with a zesty ancho chilli sauce. The sauce is made by blending charred garlic, onions, and ancho chilli with brown sugar and vinegar to create a rich and aromatic marinade. After grilling the salmon to perfection, serve it with a refreshing lime-infused crème fraîche and a sprinkle of fresh coriander for a delightful meal.
— Constant Cookbook
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)
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 529 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.22 milligram of sodium
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