Baked Salmon With Lime Jalapeno Chive And Sour Cream Sauce Recipes

ROASTED SALMON WITH JALAPEñO, HONEY AND LIME

Steps:

• Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
• Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
• Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
• Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.

BAKED SALMON (WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE)

Steps:

• Preheat oven to 500 degrees.
• Butter baking dish. Place salmon in dish skin side down.
• Mix lime juice and butter. Brush over salmon.
• Sprinkle with salt and pepper. Let stand 15 minutes.
• Bake until fish is almost opaque, about 9 minutes per inch of thickness.
• Meanwhile prepare sauce:
• Melt butter in heavy small saucepan over medium-low heat. Add chilies and cook until tender, stirring occasionally, about 3 minutes.
• Add sour cream and stir until heated through; do not boil.
• Mix in lime juice. Add salt and pepper.
• Transfer fish to platter. Spoon sauce over.
• Sprinkle generously with chives.
• Garnish with lime wedges.

BAKED SALMON WITH LIME, JALAPENO CHIVE AND SOUR CREAM SAUCE

Steps:

• Preheat oven to 500 degrees.
• Butter baking dish. Place salmon in dish skin side down.
• Mix lime juice and butter. Brush over salmon. Sprinkle with salt and pepper. Let stand 15 minutes.
• Bake until fish is almost opaque, about 9 minutes per inch of thickness.
• Meanwhile prepare sauce: Melt butter in heavy small saucepan over medium-low heat.
• Add chilies and cook until tender, stirring occasionally, about 3 minutes.
• Add sour cream and stir until heated through; do not boil.
• Mix in lime juice. Add salt and pepper.
• Transfer fish to platter. Spoon sauce over. Sprinkle generously with chives. Garnish with lime wedges.