This chilli lime salmon recipe is a great summer feed, with zesty flavours that can be made as hot as you like or as mild as your puny palette can bear, depending on your taste. Add more hot chilli’s to the salmon dish if you want to spice it up a little, or stick with it as it is for a mid level zing.
We’ve served our chilli lime salmon on a bed of rice with a little purple sprouting broccoli on the side, but it could just as easily work with egg noodles. We’ve only added; carrots and onions to the recipe, but if you want to go hard on the veg front you can include some chopped bell peppers or mangetout. You could also sweeten it up with a few chunks of pineapple.
Chilli lime salmon ingredients (serves 2):
• 3 green chillies halved and chopped thinly
• 1 small red hot chilli halved and chopped thinly
• 1 level tea spoon chilli powder
• 2 salmon fillets sliced into strips
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 lime
• 2 large carrots chopped into sticks
• 2 red onions chopped into strips
• A handful of coriander chopped roughly
• 1 tbls mild olive oil
Chilli lime salmon recipe:
1. Fry the onion and carrot in the oil until the onion starts to turn clear and the carrot begins to soften without losing too much of its crispy texture in the heat.
2. Add the slices of salmon and gently cook evenly on a medium to low heat while you throw in the chillies to give it the kick it needs.
3. Once the salmon has turned a lighter shade of pink all over, squeeze in the lime juice, and if you want grate a little of the zest in to give it even more of a lime hit.
4. Add the spices, coriander and ginger and cook over a low heat for 10-12 minutes, whilst the rice is cooking. If you’re serving your dish with noodles, you’ll only need a few minutes for them, so don’t put them on until you’ve given the salmon and chilli sauce at least 8 minutes of cooking time.
5. Serve the chilli lime salmon on the rice (or noodles) on either a plate, or a bowl and eat as messily as you can with a pair of chopsticks.