Pan Fried Salmon With Warm Chilli Chili Lime Sauce Recipes

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PAN FRIED SALMON WITH CHILLI & LIME RECIPE



Pan Fried Salmon with Chilli & Lime Recipe image

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

6 medium spring onions
1 medium red chilli pepper
1 lime
1 bunch coriander
300g basmati rice
1 tsp extra virgin olive oil
4 small salmon fillets
28g low fat spread

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 WITH WARM CHILLI ( CHILI ) LIME SAUCE)



Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sauce) image

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

800 g potatoes, scrubbed (kipfler suggested)
1 small red onion, finely chopped
2 tablespoons coriander leaves, chopped
2 tablespoons flat leaf parsley, chopped
2 tablespoons olive oil
salt and pepper
4 (200 g) salmon fillets, skin on
2 teaspoons white pepper (extra)
1 tablespoon cranberry jelly (use chilli jam if available)
2 small red chilies, deseeded, thinly sliced
1/4 cup brown sugar
1 tablespoon fish sauce
1 small lime, juice of
lettuce leaf

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

PAN-SEARED CHILI SALMON



Pan-Seared Chili Salmon image

I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! -Cheryl Herrick, Burlington, Vermont

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 cups fresh baby carrots
1 cup instant brown rice
1 cup reduced-sodium chicken broth
1/4 teaspoon pepper, divided
3 teaspoons chili powder
1/2 teaspoon salt
4 salmon fillets (4 ounces each)
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon butter

Steps:

  • Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender., Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes., Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork., Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.,

Nutrition Facts : Calories 369 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY



3-Ingredient Chili-glazed Salmon Recipe by Tasty image

Here's what you need: salmon, chili sauce, fresh scallions

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 3

4 oz salmon, 3 fillets
½ cup chili sauce
¼ cup fresh scallions, chopped

Steps:

  • Preheat oven to 400°F (200˚C).
  • In a bowl, mix together the salmon, chili sauce, and the scallions.
  • Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
  • Bake for 12-15 minutes, until the salmon is cooked but still tender.
  • Enjoy!

Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams

PAN-FRIED SALMON WITH MANGO-CUCUMBER SALSA



Pan-Fried Salmon With Mango-Cucumber Salsa image

Make and share this Pan-Fried Salmon With Mango-Cucumber Salsa recipe from Food.com.

Provided by AZFoodie

Categories     Lactose Free

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

6 tablespoons fresh lime juice
2 tablespoons honey
4 cups diced mangoes
3 cups diced cucumbers
1 1/3 cups minced red onions
2 tablespoons minced jalapeno peppers
1 pinch salt
1 teaspoon ground cumin
1/2 teaspoon salt
1 pinch cayenne pepper
32 ounces fresh salmon fillets (skinless, boneless)
black pepper

Steps:

  • To make salsa, first whisk lime juice and honey in medium sized bowl. Add mango, cucumber, onion, and jalapeno, and stir until well blended. Seal container and refrigerate for at least 1 hour before serving, to allow the flavors to mix. Season with salt to taste.
  • To prepare salmon, mix cumin, 1/2 tsp salt, and pinch of cayenne pepper in a small bowl.
  • Lightly coat both sides of the salmon in olive oil (spray or with brush).
  • Sprinkle spice mixture on both sides of Salmon.
  • Heat a small non-stick skillet over medium-high heat. Cook the salmon fillets until the outsides are lightly browned (1-2 minutes per side, depending on thickness). Then lower heat and cook until the fillets are pale-pink throughout (2-3 minutes per side).
  • Season with salt, pepper, cayenne, to taste. Transfer fillets to a plate, and top each with 2 Tbsp of salsa mixture.

Nutrition Facts : Calories 221, Fat 4.2, SaturatedFat 0.7, Cholesterol 58.3, Sodium 244, Carbohydrate 23.6, Fiber 2.2, Sugar 18.6, Protein 23.4

SALMON WITH CHILLI & LIME BUTTER



Salmon with chilli & lime butter image

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

1 tbsp olive oil
4 salmon fillets
knob of butter
6 spring onions , finely sliced
1 large red chilli , halved, deseeded and finely chopped
zest and juice 1 lime
small bunch coriander , chopped

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

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