Grilled Chile Salmon with Lime Crema

We cannot get enough of our Chilian Salmon. It tastes so good and as with several other fish, the health benefits are countless: The combination of flavours in this delicious recipe by is just mouthwatering. Just add rice or cous cous for a fantastic mid-week meal.


For the fish:

4 (6-ounce) skin-on salmon fillets, pin bones removed
Kosher salt
1 tablespoon chili powder
1 garlic clove, minced
1 tablespoon olive oil
2 teaspoons freshly squeezed lime juice (from about 1/2 medium lime)

For the sauce:

1/4 cup finely chopped cilantro leaves
2 green onions, finely sliced
1/2 cup Mexican crema or sour cream
Finely grated zest and juice from 1 medium lime, plus more as needed
Kosher salt, to taste


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