Create an exciting meal with Siúcra and Catherine Fulvio’s flavoursome spicy salmon with chilli lime sauce. This simple recipe will give salmon an extra kick, paired with a delicious chilli lime sauce.
Whether you are entertaining, or in the need to whip up something quick and tasty, this spicy salmon is perfect for any occasion.
For the sauce
3 spring onions, chopped
2 red chillies, finely chopped
2 limes, zest of one and juice of two
2 tbsp Siúcra caster sugar
2 tbsp rapeseed oil
4 medium sprigs coriander, roughly chopped
For the rub
3 tbsp Siúcra rich dark sugar
1 tsp paprika
2 tsp ground cumin
2 tsp garlic powder
4 tsp onion powder
½ tsp ground black pepper
1 tsp salt
Four salmon darnes, score the skin
1 lime, sliced, to serve
Coriander leaves, to garnish
Preheat the barbecue on medium heat (about 170°C ).
To prepare the dipping sauce, chop the spring onions, add the red chillies, lime zest, and juice, stir in the Siúcra caster sugar, oil, and add the chopped coriander. Mix well and set aside.
To prepare the salmon, combine all the ingredients for the rub in a bowl.
Brush the salmon with oil and coat with the spicy rub. Place the salmon in a fish basket which has been brushed with oil. If you don’t have one, ensure that the barbecue racks are very clean and place the salmon skin side down over indirect heat, ie, not directly above the hottest coals. Alternatively, wrap the salmon in foil. This will give a different finish – less smoky - but it is easy to cook salmon this way on the barbecue.
Check after about four or five minutes and then carefully turn over. Some of the skin may come away from the fish – place this on the side to crisp up. Barbecue for a further three to four minutes.
Transfer to a platter, serve the crispy skin as well, and spoon over some of the sauce.
Garnish with lime slices, coriander leaves, and serve with more sauce on the side.