This 3 step recipe has a lean towards Tex Mex and has summer written all over it! I really enjoy the combination of the sweet with the citrus and heat from the chilli in this dish. The hot glazed Salmon fillet served on the chilled white bean salsa works a treat also.
Serves 8 (light lunch)
Step 1. Honey Lime Chili Glaze
Zest of 2 limes (grated fine)
2 tsp Chipotle Tabasco (or regular)
Heat the honey in the microwave for 20 seconds to liquefy. Fold in the lime zest, cumin and Tabasco. Season with a healthy pinch of salt. Store in a jar or plastic container until required.
Step 2. White Bean Salsa
3 x 400gm tins of buttered beans
2 x avocados (med dice)
½ cup red onion (fine dice)
2 x roasted red capsicums (medium dice)
2 x fresh chilis
1 to 2 lemons (Zest and Juice)
1/3 cup Lime Avocado Oil or Similar.
1/3 cup coriander (rough chop)
1/3 cup basil (rough chop)
Salt and pepper to season
Strain off the liquid from the butter beans and add them to a large bowl. Add the diced avocado, red onion, roasted capsicum. Mince and add the chili’s, with or without the seeds. Next add the zest and the juice of lemon, followed by the oil, freshly chopped coriander and basil. Lightly mix and fold together. Season with salt and pepper. Refrigerate until required.
Step 3. Cooking and Serving
1x whole side of Mt Cook Alpine Salmon (Skin on)
Honey Lime Chili Glaze
White Bean Salsa
1/3 cup Lime Segments
1/3 cup Basil Leaves (torn)
1/3 cup Coriander Leaves
Pre-heat your oven to 200 degrees. Place the salmon fillet skin side down on an oven proof dish. Brush with the glaze and place in the oven. Cook for five minutes, then place under the grill for a couple of minutes until the glaze caramelizes.
To serve, garnish the top of the cooked salmon fillet with fresh lime segments and torn basil and coriander leaves. Spoon onto each plate a good amount of salsa, then add a portion of the cooked salmon. Drizzle a little more glaze over each plate, add half a lime on the side and serve.