ONE TRAY OVEN BAKED HONEY CHILI LIME SALMON WITH POTATOES AND BEANS
Easy midweek cooking without compromising on flavour! Golden crunchy roasted potatoes with salmon glazed with chili, lime and honey and a side of greens to make it a complete meal. If you use smaller salmon, you can most certainly make this for 4.
Provided by Nagi | RecipeTin Eats
Categories Fish One Tray Dinner
Time 50m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 485 g, Calories 488 kcal, Carbohydrate 37 g, Protein 45 g, Fat 20 g, SaturatedFat 5.7 g, Cholesterol 103 mg, Sodium 935 mg, Fiber 7.3 g, Sugar 10.3 g
CHILI LIME BAKED SALMON
This Chili Lime Baked Salmon is so simple, fast and full of flavor! A quick chili lime sauce is brushed on the salmon before it is roasted for about 15 minutes. Try this easy Oven Baked Salmon for dinner tonight!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Line a baking sheet with foil for easy cleanup.
- Mix together olive oil, chili powder, paprika, garlic powder and lime zest.
- Season the salmon filet with salt. Brush with chili lime sauce, then scatter lime slices on top.
- Bake for 15-20 minutes until the internal temperature reaches 145°F or the salmon flakes easily with a fork. Squeeze fresh lime juice over just before serving.
SALMON WITH CHILLI & LIME BUTTER
This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
- Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.
Nutrition Facts : Calories 300 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 29 grams protein, Sodium 0.2 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 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.
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- Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.
- Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.
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