Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sa

Name: Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g potatoes, scrubbed (kipfler suggested); 1 small red onion, finely chopped; 2 tablespoons coriander leaves, chopped; 2 tablespoons flat leaf parsley, chopped; 2 tablespoons olive oil; salt and pepper; 4 (200 g) salmon fillets, skin on; 2 teaspoons white pepper (extra); 1 tablespoon cranberry jelly (use chilli jam if available); 2 small red chilies, deseeded, thinly sliced; 1/4 cup brown sugar; 1 tablespoon fish sauce; 1 small lime, juice of; lettuce leaf

Servings: persons

800 g potatoes, scrubbed (kipfler suggested)
1 small red onion, finely chopped
2 tablespoons coriander leaves, chopped
2 tablespoons flat leaf parsley, chopped
2 tablespoons olive oil
salt and pepper
4 (200 g) salmon fillets, skin on
2 teaspoons white pepper (extra)
1 tablespoon cranberry jelly (use chilli jam if available)
2 small red chilies, deseeded, thinly sliced
1/4 cup brown sugar
1 tablespoon fish sauce
1 small lime, juice of
lettuce leaf

1
Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
2
Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
3
Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
4
Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish!
5
Transfer the fish to a plate and cover loosly.
6
Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
7
Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 800 g potatoes, scrubbed (kipfler suggested), 1 small red onion, finely chopped, 2 tablespoons coriander leaves, chopped, 2 tablespoons flat leaf parsley, chopped, and more.

Yes, Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sauce) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Salmon With Warm Chilli ( Chili ) Lime Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions