Pan Fried Salmon With Chilli Lime Recipes
PAN FRIED SALMON WITH CHILLI & LIME RECIPE
A low calorie dinner choice that's simple but sure to leave you satisfied. With over 20g of protein this flavourfull recipe can be whipped up in around 20 minutes.
Provided by By the wlr team
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the spring onions diagonally. De-seed and finely chop the chilli pepper. Zest and juice the lime. Chop the coriander.
- Bring a pan of salted water to the boil and cook the rice as the packet instructions.
- While the rice cooks, 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.
- Drain the rice.
- Add the low fat spread to the pan and, when melted, add the spring onions, chilli and lime zest to cook for 2 mins, then add the lime juice. Spoon the chilli and lime infused oil over the salmon.
- Scatter with the coriander and serve with the fluffed boiled rice.
Nutrition Facts : ServingSize portion, Calories 464 cal, Carbohydrate 61.4050925 g, Fat 13.871425 g, Fiber 2.8475875 g, Protein 23.788225 g
LEMON GARLIC SALMON
Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.
Provided by Ann
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Season salmon fillets on both sides with lemon pepper.
- In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Nutrition Facts : Calories 323 calories, Carbohydrate 6.9 g, Cholesterol 96.6 mg, Fat 23.9 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 0.1 g
PAN-FRIED SALMON WITH WARM CHILLI ( CHILI ) LIME SAUCE)
My friend cooked this for us for dinner while visiting her. It's delicious. Remember an Aussie tablespoon contains 4 teaspoons. ETA I made this tonight using a whole side of salmon. I sprayed foil with oil, and wrapped the spepper sprinkled fish in it like a parcel. I cooked it in a hot oven for 12 minutes, then rested it for a few more. I made the sauce in a small pan and tossed the potatoes in the two tablespoons of oil that the salmon was to have been cooked in. The fish was so moist and the dish was delicious.
Provided by JustJanS
Categories Australian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
- Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
- Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
- Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish!
- Transfer the fish to a plate and cover loosly.
- Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
- Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.
Nutrition Facts : Calories 551, Fat 15.9, SaturatedFat 2.6, Cholesterol 92, Sodium 524.6, Carbohydrate 55.8, Fiber 5.5, Sugar 18.8, Protein 46.1
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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.
- After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.
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