CHILE LIME SALMON
Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime.
Provided by Serene Herrera
Categories Main Course
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside.
- In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.
- Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.
- Bake the salmon for 15 minutes. Remove from the oven.
- Garnish with chopped cilantro and lime slice if desired.
- Serve warm and enjoy!
Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 918 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
THE EASIEST SPICY LIME GRILLED SALMON
An easy weeknight salmon recipe with just a few ingredients!
Provided by Jessie
Time 20m
Number Of Ingredients 8
Steps:
- Use a microplane to zest the lime and toss the zest into a small mixing bowl.
- Juice the lime, adding the lime juice to the lime zest.
- Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
- Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it's covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
- Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you're ready to eat.
- Heat a grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.
- Remove fish from marinade and place it on the hot grill pan. Let it cook - without touching it! - for 5-7 minutes (see recipe notes) until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you've oiled your grill, the salmon shouldn't stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.
- Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.
Nutrition Facts :
GRILLED SALMON WITH CHILLI GLAZE & LIME CRèME FRAîCHE
Spice up your midweek meal with this fragrant Mexican recipe
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 529 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.22 milligram of sodium
GRILLED SALMON WITH CHILI-LIME SAUCE
We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.
Provided by GaylaJ
Categories Vietnamese
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.
Nutrition Facts : Calories 377.4, Fat 15.7, SaturatedFat 2.2, Cholesterol 98.5, Sodium 2852.4, Carbohydrate 17.7, Fiber 0.3, Sugar 14.2, Protein 40.4
GRILLED SALMON WITH LIME BUTTER SAUCE
Provided by Ian Knauer
Categories Fish Quick & Easy Lime Salmon Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS
Made of soft, supple salmon; crisp lettuces and vegetables; and a very savory dressing run through with chiles and lime, this light salad is tangy and full of flavor. The dressing, based on nuoc cham, a traditional Vietnamese dipping sauce, has just enough fish sauce to give it depth and pungency without overpowering the brightness of the lime. You can substitute other fish, or even chicken, for the salmon. Just adjust the grilling time as needed, and toss with the dressing while still warm. Note that if you don't have a grill, you can roast the fish in the oven.
Provided by Melissa Clark
Categories dinner, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Light the grill for indirect heat, or heat the oven to 450 degrees.
- As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
- Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
- As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
- When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
- Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
- Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.
GRILLED SALMON WITH CHILI-LIME SAUCE (CA NUONG GUNG; NUOC MAM CH
The same marinade works with other meaty fish, or shrimp, and the sauce is grand even with plain rice. Recipe from the Quick and Easy Vietnemese Cook Book. Cook time does not include MARINATING time.
Provided by Ck2plz
Categories Vietnamese
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- To marinate fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to dissolve the sugar and mix everything well. Place the salmon fillets in the bowl and turn to coat with the marinade. Cover and set aside for 20 to 30 minutes, or cover and refreigerate for up to 1 day.
- To prepare the sauce, combine all the ingredients in a small bowl(last 6 ingredients on the list above).
- Stir to dissovle the sugar and mix everything well. Place on the serving platter you will use for the fish.
- To cook the fish, build a hot charcoal fire, preheat a gas grill, or preheat the oven to 375 degrees. Place the fish steaks carefully on the grill and grill for about 5 minutes each side, or until cooked to your liking, or bake about 15 minutes. transfer to the serving platter alongside the Chili-lime sauce and serve hot or warm.
Nutrition Facts : Calories 394.9, Fat 17.3, SaturatedFat 2.7, Cholesterol 85.3, Sodium 3303.1, Carbohydrate 17.9, Fiber 0.3, Sugar 14.4, Protein 40.9
GRILLED SALMON WITH LIME BUTTER SAUCE
This salmon will sing when accompanied with Lime Butter Sauce (Recipe follows). From Gourmet Magazine.
Provided by Bev I Am
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes.
- Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
- Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
- ***Lime Butter Sauce:.
- Purée garlic with lime juice, salt, and pepper in a blender until smooth.
- With motor running, add melted butter and blend until emulsified, about 30 seconds.
- Makes 3/4 cup.
- Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
- Makes 6 servings.
Nutrition Facts : Calories 333.9, Fat 21.2, SaturatedFat 10.7, Cholesterol 128.2, Sodium 502.7, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 33.8
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