Chili Lime Baked Salmon with Potatoes and Beans Recipe

Chili Lime Baked Salmon is an entire dinner – all made on one tray! Crunchy golden roast potatoes with a chili, lime and honey glazed salmon that’s fantastically caramelised and juicy on the within. Oh – and beans. As a result of it wouldn’t be an entire meal with out some greens!

Just like the Brown Sugar Broiled Salmon with Greens, it is a terrific one tray salmon recipe that’s fast to organize!

Chilli Lime Baked Salmon

In my humble opinion, salmon is finest cooked in a smoking skillet to get the pores and skin shatteringly crisp. Serve it on mashed potatoes with a lemon herb cream sauce and a aspect of completely roasted child carrots = restaurant high quality dinner. I swear, you’d pay $30 for that at a elaborate restaurant.

And I’ll go to that effort for an actual fancy feast after I’m cooking to impress. BUT for midweek, I don’t have the time or vitality. An excessive amount of washing up!

So for midweek, that is extra the kind of meal I make. Tastes incredible, it’s wholesome and it’s an entire meal all made on one baking tray. 🙂

The trick with one tray baked dinners is timing it so every part is completely cooked on the similar time. Potatoes take longer than salmon and beans, so I simply pop the potatoes in first for 20 minutes to get them began, then add the salmon and beans 20 minutes into the baking time. That approach you get golden roast potatoes with out overcooking the salmon and beans.

The salmon is calmly marinated only for 20 minutes in lime. When you marinate it for for much longer, then the lime type of “cures” the floor of the salmon. Positively don’t marinate it in a single day. The acid within the lime juice modifications the feel of the flesh, virtually breaking it down. Different proteins can deal with it, however fish is simply too delicate.

I like the mix of chili, garlic, honey and lime. It’s a traditional mixture – recent, zesty and ideal for seafood. So as to add the kick of chili, I take advantage of this neat little trick I discovered watching a Jamie Oliver present. Simply pop chilis within the freezer, then you possibly can grate them straight into or onto no matter you want. I name it “chili mud” and I find it irresistible! I infrequently finely chop chilis anymore. 🙂

Yummy! Crunchy roast potatoes, a fantastically caramelised salmon with a zesty, garlicky glaze and a recent kick of chili…I’ll fortunately have this for dinner any evening of the week!

Oh – and the beans. Sure, I crammed beans on the tray too, to make it an entire meal! Simply pile them right into a nook of the tray, that approach they sort of “steam”. Good!

Hope your week isn’t trying too hectic! Have a terrific one 

Chili Lime Baked Salmon with Potatoes and Beans Recipe

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Serves: 3 Prep Time: 15 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 488 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 pieces of salmon (5 - 7 oz / 150 - 200g each, skin on or off)
• 1 large lime (or 2 small ones) - 1 1/2 tsp zest + 3 tbsp lime juice
• 1 1/2 tbsp honey
• 1 tbsp soy sauce (or fish sauce)
• 2 garlic cloves , minced
• 14 oz / 450 g baby potatoes , halved (Note 1)
• 1 1/2 tbsp melted butter (or olive oil)
• 1/8 tsp salt
• 1 garlic clove , minced (optional)
• 8 oz / 250 g green beans , trimmed
• 1 tsp olive oil
• 1/2 tsp salt
• Black pepper
• 1 birds eye chili , frozen whole (or finely chopped unfrozen chili)
• 1 lime

Instructions

1. Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
2. Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
3. Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
4. Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
5. Remove salmon from the Marinade, reserving the Marinade.
6. Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
7. Sprinkle over the salt and pepper all over everything on the tray.
8. Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
9. Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
10. Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.

Notes

1. The baby potatoes I used were slightly smaller than golf balls. 🙂
2. The fish SHOULD NOT be marinated for any longer than 30 minutes at most. Otherwise the acid in the lime "cooks" the surface. Definitely don't marinate overnight as the flesh of the fish changes texture.
3. Potatoes take longer to bake than salmon fillets so is split into two parts - firstly baked by themselves then together with the salmon. If your potatoes are very different in size to the ones I used, you will need to adjust the potato roasting time. ie. If you are using smaller potatoes, bake them for less than 20 minutes without the salmon, or if you are using larger potatoes, bake them for longer.
4. These baking times + 2 minutes of grilling/broiling to caramelise the top will produce a salmon that is just cooked on the inside (medium rare), keeping it very juicy and moist. The baking times are for salmon at room temperature, so if your salmon is straight out of the fridge, add 1 minute or so.
5. I like to finish the salmon off with a quick grill/broil to make the top more caramelised, but this is optional. If you prefer not to do this, just leave the salmon in the oven for 2 minutes longer.
6. Nutrition per serving using skinless salmon.