Zesty Honey Chipotle & Lime Salmon with Tossed Lemon Salad
Spice Masters
5
12 minutes
10 minutes
Mexican
The smoky heat of the chipotle is balanced by a double hit of citrus
Ingredients
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600g Salmon fillets (approx. 4-5 fillets)
- 1.5 tsp Honey Chipotle spice blend
2 tbsp Clear honey
1 Lime, zested and juiced
1 tbsp Olive oil
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2 bags (approx. 200g) Mixed salad leaves (lamb's lettuce, rocket, and spinach)
1 Cucumber, sliced into ribbons
250g Cherry tomatoes, halved
1 tsp Honey Chipotle spice blend
3 tbsp Extra virgin olive oil
1 Lemon, juiced
1 tsp Clear honey (optional, to balance the lemon)
Directions
- Whisk the Dressing: In a small jar or bowl, combine the lemon juice, extra virgin olive oil, and the Honey Chipotle spice blend. Shake or whisk until emulsified; set aside to let the spices infuse the oil.
- Prepare the Salmon Glaze: Mix the honey, lime juice, lime zest, and the second portion of the spice blend in a separate small bowl.
- Sear the Salmon: Heat 1 tbsp of olive oil in a large pan over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes until the skin is deeply golden and crisp.
- Glaze and Finish: Flip the salmon carefully. Pour the lime and honey mixture into the pan. Cook for a further 2–3 minutes, spooning the liquid over the fish until it becomes sticky and bubbles into a thick glaze.
- Toss and Serve: In a large bowl, combine the salad leaves, cucumber, and tomatoes. Pour over the lemon and spice dressing and toss thoroughly to coat.
- Plate Up:
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