Chile Lime Salmon Patties Food

CHILI LIME BAKED SALMON

Steps:

• Preheat oven to 400°F Line a baking sheet with foil for easy cleanup.
• Mix together olive oil, chili powder, paprika, garlic powder and lime zest.
• Season the salmon filet with salt. Brush with chili lime sauce, then scatter lime slices on top.
• Bake for 15-20 minutes until the internal temperature reaches 145°F or the salmon flakes easily with a fork. Squeeze fresh lime juice over just before serving.

CILANTRO LIME SALMON

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.

CHILE-LIME SALMON PATTIES

Steps:

• 1. Drain salmon. Crumble salmon and pick out any bones. Place in large bowl. Set aside. In food processor, process parsley, celery and onion until finely chopped. Add to salmon. Add half of the panko, the mayonnaise, egg, lime juice, chile paste and Worcestershire sauce. Form eight 3-inch patties. Coat with remaining panko. In 12-inch skillet, heat 1 tablespoon butter over medium heat. Cook patties, half at a time, 10 minutes or until browned, turning halfway through. Repeat. Serve with Chile-Lime Sauce.
• 2. CHILE-LIME SAUCE: In a small saucepan combine white wine, lime juice, minced garlic. Bring to a boil then reduce heat to low. Wisk in whipping cream. Gradually whisk in butter cut up until melted. Stir in Asian Sriracha Hot Sauce.

SALMON PATTIES RECIPE

Steps:

• Drain salmon and pick out all of the good meat you want to use. I'm sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
• In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
• Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
• Serve warm. They also taste excellent cold on top of salad.

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.

GRILLED SALMON WITH CHILI-LIME SAUCE

Steps:

• To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
• Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
• Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
• To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
• To cook the fish, build a hot charcoal fire or preheat a gas grill.
• Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
• Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
• Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.