Lemony rice & peas
This salad is packed with pulses and should be enough of a carb hit that you don’t need to serve potatoes as well
Grilled salmon with chilli glaze & lime crème fraîche
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 4
Skip to ingredients
- 6 garlic clovesunpeeled
- 1 small onioncut into thick slices
- 1 ancho chillior large red dried chilli, deseeded and trimmed
- 4 tbsp soft brown sugar
- 4 tbsp cider vinegar
- 4 x 150g skinless salmon fillets
- 1 limezested, then cut into wedges
- 200g crème fraîcheor soured cream
- chopped corianderto serve (optional)
Nutrition: per serving
- kcal529
- fat37g
- saturates16g
- carbs19g
- sugars17g
- fibre1g
- protein32g
- salt0.22glow
Method
step 1
Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
step 2
Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.
