Combine sour cream, mustard, lime zest, lime juice and chives in a small bowl.
Cook salmon on a heated, oiled grill pan until browned on both sides and cooked as desired.
Top salmon with lime crema and sprinkle with extra chives. Serve with lime wedges, if desired.
Heat oil in a large skillet on medium heat. Season salmon to taste. Cook 3-4 mins each side, until golden and cooked to desired doneness. Flake into large pieces.
For the creamy dill dressing, combine all ingredients in a small bowl.
Gently toss salmon and peas in a large bowl. Drizzle with dressing; toss gently. Serve sprinkled with dill.
remove any bones from the salmon and chop into 5mm (1/4
read, butter, parsley, lemon zest and garlic in a food processor
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
Preheat oven to 350\u00b0F. Grease and line a 2 lb loaf pan.
Beat butter, 1/2 cup sugar, eggs, milk and flour until smooth and creamy. Add lemon and lime zest. Transfer to prepared pan and bake for 35-40 mins, until golden brown and a skewer inserted in the center comes out clean.
Meanwhile, bring lemon juice, lime juice and remaining sugar to a boil. Pierce warm cake with a skewer in several places then drizzle warm syrup over cake. Let cool completely then remove from pan.
Decorate with reserved citrus zest.
Place the shrimp, mozzarella, cilantro, chili pepper and lime peel in a bowl and stir to combine. Season with salt and pepper.
Heat a large oiled skillet on medium heat. Place a tortilla in the skillet. Top the shrimp filling then remaining tortilla.
Cook for 2 mins per side until the tortilla is golden and the cheese has melted. Serve with salsa, sour cream and the lime wedge.
LIne bottom and sides of 8-inch springform pan with ladyfingers, rounded side facing out.
Beat cream cheese on lowest speed until smooth. Blend in sugar and chocolate; mix well.
Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatin and lime peel into cheese mixtue then into whipped cream.
Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.
Combine shallots, lime juice, brown sugar and fish sauce. Set aside for
bsp lime juice, kecap manis and ginger in a shallow bowl. Add salmon and
For the salmon, place the salmon in a shallow dish. Whisk
use a mortar and pestle to grind garlic, lime juice, mustard seeds
nonstick frying pan. Season salmon fillets then saute for 1
Mix together the cream cheese, sour cream, lime juice and lime zest. Stir in the dill and cucumber and season with salt and pepper to taste.
To serve, spread half of the cream cheese mixture at the bottom of four small glasses. Add the salmon, then the rest of the cream cheese. Top with salmon caviar and garnish with dill tips.
Place bread on a serving plate. Place salmon, lime juice, olive oil and dill in a bowl. Season generously with salt and freshly ground black pepper and toss gently.
Arrange smoked salmon on the bread. Top each with 1 tsp creme fraiche. Garnish with lime wedges.
Boil 1 inch of water in a large skillet.
Place salmon in the pan; cover and poach gently until just cooked through.
Meanwhile, boil the wine, lime juice and ginger in a small pot until it is reduced to about 1-2 TBS.
Turn heat very low over the wine/lime/ginger and whisking constantly, slowly add the cold butter, 1 TBS at a time.
Pour sauce over the salmon and serve.
ine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch
eanwhile, combine coconut cream, lime leaves and curry paste in a saucepan
For the lime mayonnaise, combine all ingredients and salt and pepper to taste in a small bowl and mix well. Refrigerate until needed.
For the salmon- Combine the garlic, lime rind, lime juice, salt and pepper to taste in a large bowl. Rub the salmon with the lime mixture.
Heat butter and oil in a shallow frying pan, add the salmon, flesh side down, and cook until lightly browned. Turn, cook until done as desired Serve salmon with lime mayonnaise and an extra wedge of lime, if desired.
Heat oil in a large saucepan on low heat. Cook ginger for 2 mins. Add 6 cups water, fish sauce, soy sauce and brown sugar. Increase heat to medium and simmer for 5 mins.
Add salmon and poach gently for 2-3 mins, until fish is just cooked. Remove fish from broth and place in serving bowls. Add green onion, bok choy and lime juice to broth and simmer for 1 min, until bok choy is tender.
Ladle ginger broth and a little bok choy over salmon. Serve with cilantro leaves and chili pepper.