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Author Topic: Salmon with Lime Butter Sauce  (Read 4112 times)
bellesy
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« on: January 23, 2012, 09:05:05 AM »

A really simple but tasty recipe, originally from here http://www.thegalleygourmet.net/2011/08/grilled-salmon-with-lime-butter-sauce.html

For the salmon:
  • 4-6 salmon fillets
  • Zest from half a lime
  • Extra-virgin olive oil (optional)
  • Freshly ground black pepper
  • Rocket to serve

For the sauce:
  • 1 large garlic clove
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup butter, melted

Method:


Brush salmon with oil (optional).  Cook salmon in the oven on a tray lined with baking paper for 15 or so minutes at 180 degrees.  Or cook on the stove top in a pan if you prefer.  

Make the sauce:
Peel a garlic clove and add to TMX bowl;.  Chop for a few seconds on sp 6.  Scrape down sides.
Add lime juice and pepper and combine well on sp 5 for 10 seconds.
Melt the butter (microwave or stovetop)
Invert the MC, set the blades spinning on sp 4 and drizzle the melted butter onto the lid.  It should take about 30 seconds to incorporate all the butter.

Zest the lime.

Serve salmon fillets on a bed of rocket, sprinkle on the zest and spoon over the sauce.

Any leftover sauce can go into the fridge and just needs warming before serving.

Members' comments
Obbie - Yum, yum. So easy and fast too. Thanks.

sue purrb -  I steamed salmon and vegies in the varoma, with potatoes in the basket. The sauce was very quick to make, but I think next time I would sauté the garlic first as I found the raw garlic to be very strong. On the plus side, we should be safe from vampires tonight! 

ES - I saw that this had been bumped, so I made it tonight as well. I cooked the salmon on the BBQ, and served it with bbq'd mushrooms and salad.  The sauce was quite thin and not really popular with my family. I thought it was nice and tangy, but I probably won't make it again. I have half of the sauce left over, so I've frozen it for another day.



« Last Edit: July 05, 2014, 02:14:56 AM by judydawn » Logged
judydawn
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« Reply #1 on: January 23, 2012, 09:16:22 AM »

I love simple but tasty recipes Bellesy, thanks for this.
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Judy from North Haven, South Australia

Learn from the mistakes of others. You haven’t time to make them all yourself.
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« Reply #2 on: March 16, 2012, 06:38:27 AM »

 Smiley I have limes again, and lemonades.

I'll do this on the weekend.

Robyn
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« Reply #3 on: April 07, 2012, 03:21:10 AM »

Need to add, yum, yum.
So easy and fast too.
Thanks,

Robyn
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sue_purrb
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« Reply #4 on: June 29, 2013, 11:43:19 AM »

Made this tonight. I steamed salmon and vegies in the varoma, with potatoes in the basket.
The sauce was very quick to make, but I think next time I would sauté the garlic first as I found the raw garlic to be very strong. On the plus side, we should be safe from vampires tonight!  Cheesy

Sue
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Frozzie
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« Reply #5 on: June 29, 2013, 10:32:02 PM »

😊 on my menu plan for coming fortnight
« Last Edit: July 12, 2013, 12:47:19 PM by Frozzie » Logged

Kim Smiley ... Back in the land of Oz

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Wenbart
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« Reply #6 on: January 22, 2014, 04:42:11 AM »

 Cheesy cooking this tonight!
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cookie1
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« Reply #7 on: January 22, 2014, 07:36:20 AM »

Welcome to the forum. I hope you enjoy the salmon.
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EmeraldSue
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« Reply #8 on: January 22, 2014, 01:40:53 PM »

I saw that this had been bumped, so I made it tonight as well. I cooked the salmon on the BBQ, and served it with bbq'd mushrooms and salad.  The sauce was quite thin and not really popular with my family. I thought it was nice and tangy, but I probably won't make it again. I have half of the sauce left over, so I've frozen it for another day.
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"A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous
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