Grilled Salmon With Chilli Glaze Lime Crème Fraîche Recipes

GRILLED SALMON WITH FRESH LIME CREAM

Grilled Salmon with Fresh Lime Cream image

Lime cream provides a simple addition to tangy grilled salmon that's ready in an hour - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 teaspoon grated lime peel
1/4 cup lime juice
2 tablespoons honey
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
2 teaspoons canola oil
1 1/2 lb salmon fillets, cut into 6 serving pieces
1/2 teaspoon salt
1/3 cup fat-free mayonnaise
1 teaspoon grated lime peel
2 teaspoons lime juice

Steps:

In small bowl, mix 1 teaspoon lime peel, 1/4 cup lime juice, the honey, dill weed and oil.
In 8-inch square (2-quart) glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.
Heat gas or charcoal grill. Carefully brush grill rack with oil. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

WILD SALMON WITH CHIVE OIL AND LIME CRèME FRAîCHE

Wild Salmon With Chive Oil and Lime Crème Fraîche image

The wild king salmon season opens in late spring in Alaska and all the way down the West Coast. The season continues through summer, but is at its best in June. The year's first wild salmon has brilliant red flesh, a mild sweet flavor and a velvety texture. Farmed salmon doesn't compare. You pay a high price for wild salmon, but the splurge is worth it. Paired with bright green chive oil and limey crème fraîche, it will make you swoon.

Provided by David Tanis

Categories dinner, lunch, weekday, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (6-ounce) pieces wild king salmon fillet
2 tablespoons extra-virgin olive oil
Salt and pepper
1 cup roughly chopped chives, plus 2 tablespoons thinly sliced chives, for garnish
3/4 cup grapeseed oil or another neutral oil, such as safflower
1 cup crème fraîche
Zest and juice of 1 small lime
Chive blossoms or other edible blossoms (optional)
Watercress sprigs or other peppery greens, for garnish

Steps:

Heat oven to 375 degrees. Lay the salmon fillets on a parchment-lined baking sheet. Coat salmon with olive oil and season with salt and pepper on both sides. Bring to room temperature.
Make the chive oil: Put 1 cup roughly chopped chives in a blender or food processor. With the food processor running, slowly add oil and a pinch of salt. You should have a bright-green oil. Transfer chive oil to a small bowl.
Put crème fraîche in a small bowl. Stir in lime zest and juice. Season with a little salt.
Bake salmon on top rack of oven for 8 to 10 minutes, until just done. When you see juices begin to rise to the surface of the fish, remove fish from oven. (It is better to err on the less-cooked side; the fish continues to cook a bit from residual heat.)
To serve, transfer fish to individual plates or a platter. Dollop about 1 tablespoon of limey crème fraîche on each fillet. Drizzle chive oil over the top and sprinkle with chives. Garnish with blossoms and watercress sprigs.

LIME-MARINATED GRILLED SALMON

Lime-Marinated Grilled Salmon image

The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.

Provided by whodunitrdr

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4 salmon steaks

Steps:

Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g

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