Fish

Grilled salmon with chilli, sour cream sauce and green beans

on
April 12, 2013

Grilled salmon with chilli, sour cream sauce and green beans

By April 12, 2013

This is a Mexican dish I simply love. Really suitable for a family barbecue, easy and ready in a heart beat. For a successful grilling, you should oil the grill so the fish won't stick. Also, fry the fish only when the grill is very hot, don't flip the fish too much to see if it's done and don't stick a fork in because all the natural juices will come out and the fish will dry. Serve it with mint and lemon rice or boiled potato.

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes
  • Yield : 4
  • Allergens :
Nutrition facts (per portion) : 0: 450; 1: 14;

Instructions

1. Fry the garlic and white onion in a pan with no oil until they turn gold. Let them cool a little then peel the garlic.

2. Soak the seedless chilli in boiled water for 15 minutes, drain, blend with sugar, vinegar, garlic, onion, salt and pepper.

3. Heat the grill. Grease each fillet with the sauce and leave on the grill for 8 minutes.

4. Meanwhile, mix the lime juice with the sour cream. Boil the green beans in hot water with salt for 3 minutes, drain well then leave in water with ice for 3 more minutes. Drain really well, mix with red chopped onion, salt and a few spashes of vinegar.

5. Place the beans on a plate, top with salmon, sour cream and sprinkle with chopped coriander.

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