Chili Lime Glaze Recipes

ONE TRAY OVEN BAKED HONEY CHILI LIME SALMON WITH POTATOES AND BEANS

Steps:

• Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
• Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
• Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
• Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
• Remove salmon from the Marinade, reserving the Marinade.
• Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
• Sprinkle over the salt and pepper all over everything on the tray.
• Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
• Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
• Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.

CHILI LIME SAUCE

Steps:

• Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.

GRILLED SALMON WITH CHILLI GLAZE & LIME CRèME FRAîCHE

Steps:

• 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.

LIME CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and peppers in oil for 7-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook and stir over medium heat for 8-9 minutes or until no longer pink. , Stir in the flour, cocoa and seasonings. Add the tomatoes, lime juice and lime zest. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring frequently. Stir in beans; heat through. , Meanwhile, place tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until crisp. Serve chili with sour cream and tortilla strips.

CHILI LIME GLAZE

Steps:

• Mix corn syrup, soy sauce, olive oil,chili powder and garlic together in a small saucepan.
• Heat over medium heat. Boil 1 minute.
• Stir in lime juice.
• Brush on meats while grilling or broiling.
• Reserve some glaze to drizzle over cooked meat.
• Garnish with fresh cilantro and thin slices of fresh lime.
• For extra heat, add a dash of hot sauce or a pinch of ground Chipotle Chili. This can also be used as a marinade.

CHIPOTLE-LIME GLAZE

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.