adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pan-fried salmon with warm chilli lime sauce
Pan-fried salmon with warm chilli lime sauce
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try zesty chilli lime sauce with crispy skin salmon and potato salad for a perfect combination.
Ingredients:
  • 800g kipfler potatoes, scrubbed
  • 1 small red onion, finely chopped
  • 40.00 ml coriander leaves, chopped
  • 40.00 ml flat-leaf parsley leaves, chopped
  • 36.40 gm olive oil
  • 4 (200g each) salmon fillets, skin on
  • 2 tsp ground white pepper
  • 26.40 gm chilli jam
  • 2 small red chillies, deseeded, thinly sliced
  • 45.00 gm brown sugar
  • 24.40 gm fish sauce
  • 1 small lime, juiced
Instructions:
  • Boil potatoes in salted water for 15 minutes until tender. Drain, cool, and slice into thick pieces.
  • In a bowl, mix together potato, onion, fresh coriander, parsley, 1 tablespoon of oil, and a pinch of salt and pepper. Cover and let flavors meld together.
  • Season both sides of the salmon generously with white pepper. Heat the remaining oil in a large frying pan over medium-high heat. Sear the fish skin side down for 3 minutes, or until the skin is crisp. Flip and cook for an additional 1 to 2 minutes, or until it reaches your desired level of doneness. Remove from the pan and let it rest covered for a few minutes before serving.
  • Lower the heat to a gentle simmer. Incorporate chili jam, fresh chili, sugar, and fish sauce into the pan. Let it simmer for about 2 minutes. Introduce 2 tablespoons of lime juice and continue simmering for an additional minute.
  • Arrange the salmon on plates and generously drizzle with the warm chili lime sauce. Serve alongside a delicious potato salad.

Similar Recipes