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
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
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
- Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 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
GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE
I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.
Provided by cyaos
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
- Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
- Heat a deep-fryer filled with canola oil to approximately 350°F.
- Make a paste with the flour and water.
- Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
- Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
- Smear a small amount of the flour paste at the top right corner and seal the roll shut.
- When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
- Serve with the mayo in dipping cups.
PAN FRIED SALMON WITH GARLIC AND DILL
Make and share this Pan Fried Salmon With Garlic and Dill recipe from Food.com.
Provided by English_Rose
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Halve each salmon fillet lengthways to form eight 'fingers'. Stir the scallions, black pepper and dill together on a plate, then press the salmon pieces into the mixture until lightly coated on all sides.
- Melt the garlic butter in a shallow pan over a medium heat, then carefully lower in the fish. Cook for 1min, then flip over and cook the other side for 1-2min until the flesh has just turned opaque.
- When the fish is cooked, remove the pan from the heat and spoon in crème fraîche. Leave it melting in the heat of the pan while you put the salmon on to plates, then spoon the sauce over to serve.
Nutrition Facts : Calories 551, Fat 30.2, SaturatedFat 13.8, Cholesterol 236.7, Sodium 234.1, Carbohydrate 2, Fiber 0.2, Sugar 0.2, Protein 64.6
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
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