SALMON LIME RECIPES

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SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME ...



Smoked salmon with prawns, horseradish cream & lime ... image

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.

Provided by Mary Cadogan

Categories     Dinner, Starter

Total Time 20 minutes

Prep Time 20 minutes

Yield 2

Number Of Ingredients 9

1 tbsp crème fraîche
1 tsp horseradish sauce
4 slices smoked salmon
10 large cooked prawns, peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad

Steps:

  • Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

Nutrition Facts : Calories 266 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 25 grams protein, SodiumContent 3.34 milligram of sodium

CILANTRO LIME SALMON RECIPE | REE DRUMMOND | FOOD NETWORK



Cilantro Lime Salmon Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 2 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
3 tablespoons butter 
Two 6-ounce fillets salmon 
Kosher salt and freshly ground black pepper 
1 tablespoon honey 
1 tablespoon soy sauce 
Zest and juice of 2 limes, plus lime wedges, for serving
2 tablespoons finely chopped fresh cilantro 
Steamed rice, for serving

Steps:

  • Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
  • Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
  • Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

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