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Baked Salmon with Chili-Lime Cream Sauce

July 19, 2010

Here’s a delicious dinner idea for some of the amazing salmon we got in at the store as well as some side dishes using produce from Saturday’s bin. Enjoy!

Baked Salmon with Chili-Lime Cream Sauce

Preheat oven to 400 degrees. Begin roasting potatoes and onions (recipe below) for 30 minutes. While that is roasting, season salmon with salt, pepper, and olive oil. After the potatoes and onions have roasted 30 minutes, toss them and then place salmon in the oven so that everyone will bake another 15 minutes.

Begin making your cream sauce using these ingredients:

  • 4 Tbsp Sour Cream
  • 2-4 Tbsp Cream
  • 1/2 Tbsp of finely minced shallot (we used a microplane grater to essentially “juice” the shallot)
  • 1/2 Tbsp more of shallot – chopped
  • 1/8-1/4 tsp of hot chili sauce
  • 1/2 lime juice
  • small pinch of salt

Mix it fresh and serve on top of baked salmon or serve as a side sauce. Served with roasted potatoes and onions along with sauteed zucchini and squash.

Roasted Potatoes and Onions

  • 4 medium-sized red potatoes
  • 1/2 yellow onion
  • olive oil
  • salt
  • pepper
  • 1/4 cup (or to taste) grated parmesan cheese

Chop up the potatoes and onions and place in Pyrex. Sprinkle olive oil, salt, pepper, and parmesan cheese on top. Bake for 45 minutes at 400 degrees.

2 Comments leave one →
  1. July 19, 2010 10:00 am

    Wow the salmon recipe sounds delicious! It looks flavourful and the recipe seems easy.
    Thanks for sharing, I really wanna try it.

    • Jon Taylor permalink
      July 20, 2010 10:42 pm

      Thanks Tes, let me know if you make it and like it. The sauce is simple but it just made sense, and I was very pleased how it turned out. It’s ok to let the cream sauce come to room temp for dinner time so it doesn’t cool the salmon too much. The raw shallot works well with salmon.

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