Pan Fried Salmon With Warm Chilli Chili Lime Sauce Recipes

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.

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.

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.

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.