Honey Lime And Chilli Salmon 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 BAKED SALMON

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.

HONEY LIME AND CHILLI SALMON

Steps:

• Preheat oven to 200c/180c/400f or gas mark 6
• Place the salmon on a baking tray lined with foil.
• In a bowl combine the honey, red chilli flakes, lime juice, paprika, coriander, garlic and spring onion.
• Spoon the marinade all over the top of the salmon fillet. Then season with salt and black pepper and spray over the top with olive oil spray
• Bake in the oven for approx 8 minutes (time may vary by thickness of the Salmon fillet) and then place under the grill just for a couple minutes to brown the top so it's lovely a golden.
• Garnish with lime slices.
• Spray a frying pan over a medium high heat with olive oil spray, add the onion and fry until lightly golden and softened.
• Add in the peppers, zucchini, paprika, garlic powder, onion powder and a pinch of salt and black pepper and fry for a further couple of minutes minute.
• Add in the corn and edamame beans along with the stock and continue to fry until the stock reduces down around all the vegetables.
• Taste and add more salt and pepper if needed. Stir in some chopped coriander (cilantro).
• Serve with the salmon and enjoy!!

SALMON WITH CHILI-HONEY GLAZE

Steps:

• Heat oven to 450 degrees.
• Place salmon in a foil-lined baking pan.
• Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey.
• Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness.
• Halfway through the cooking time, pour the remaining glaze on top.
• When the salmon is cooked through, remove from the oven.
• Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.