SALMON RECIPES WITH LIME RECIPES

Name: Smoked salmon with prawns, horseradish cream & lime vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 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

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

Ingredients

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

SWEET POTATO & SALMON TRAY BAKE | JAMIE OLIVER RECIPES

Sweet potato & salmon tray bake | Jamie Oliver recipes image

Bursting with fresh Asian flavours, this easy salmon traybake can be on the table in well under an hour.

Total Time 50 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 large sweet potato
2 sticks of lemongrass
2.5 cm piece of ginger
2 cloves of garlic
1 teaspoon sesame oil
150 ml organic vegetable stock
150 ml light coconut milk
6-8 lime leaves or 1 lime
1 long red chilli
4 x 150 g salmon fillets, from sustainable sources
low-salt soy sauce optional

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

Nutrition Facts : Calories 392 calories, FatContent 20.1 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 32.5 g protein, CarbohydrateContent 21.3 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0.4 g fibre

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