Spice up your midweek meal with this fragrant Mexican recipe
Prep:15 mins
Serves 4
6 garlic cloves, unpeeled1 small onion, cut into thick slices1 ancho chilli or large red dried chilli, deseeded and trimmed4 tbsp soft brown sugar4 tbsp cider vinegar4 x 150g skinless salmon fillets1 lime, zested, then cut into wedges200g crème fraîche or soured creamchopped coriander, to serve (optional)
STEP 1Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.STEP 2Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.
